Chocolate Raspberry Cake
Three-layer chocolate cake with raspberry filling and chocolate-raspberry buttercream.
- Prep Time: 50 minutes
- Cook Time: 35 minutes
- Total Time: 175 minutes
- Yield: 1 three-layer eight-inch cake
- Category: Cakes
Ingredients
Scale
- For the cake: 1¾ cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) packed light brown sugar
- ¾ cup (75 g) dark cocoa powder
- 1½ teaspoons baking soda
- ¾ teaspoon table salt
- ⅔ cup neutral oil
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk
- ½ cup (118 ml) hot coffee or water
- For the filling: 3 cups (340 g) fresh or frozen raspberries
- 3 tablespoons cornstarch
- ½ cup granulated sugar
- 1½ tablespoons lemon juice
- Water, only as needed to moisten the raspberry mixture and prevent sticking
- For the frosting: 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ⅔ cup natural cocoa powder
- 1–2 tablespoons heavy cream
- Pinch of salt, to taste for the frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans. Whisk the all-purpose flour, both cake sugars, dark cocoa, baking soda and ¾ teaspoon salt together.
- Stir in the oil and melted butter. Add the eggs, vanilla and buttermilk and mix until uniform. Carefully stir in the hot coffee or water. Divide evenly among the pans and bake for 24–25 minutes, until a skewer comes out clean or with a few moist crumbs. Cool completely.
- Mix the filling sugar and cornstarch in a saucepan. Add the raspberries and lemon juice. Add only a small splash of water if needed to moisten dry starch or prevent sticking before the berries release juice. Cook over medium heat, stirring, for 5–10 minutes until bubbling and thick. Cool completely.
- Beat the frosting butter until creamy. Gradually beat in the powdered sugar, natural cocoa and pinch of salt. Beat in ⅓ cup cooled raspberry filling. Add the heavy cream a little at a time until spreadable.
- Place the first cooled cake layer on a plate. Spread a thin layer of frosting over it and pipe a border around the edge. Spread half the remaining raspberry filling inside the border. Add the second cake layer and repeat. Top with the third cake layer and cover with the remaining frosting. Refrigerate until serving.
Notes
The source calls for water in the raspberry filling without an amount. Use it only as needed; fresh and frozen berries release different amounts of juice. Reserve ⅓ cup filling for the frosting before dividing the remainder between the cake layers. Cooling allowance is an estimate. Preparation, cooling and total-time allowances are estimates, not kitchen-tested timings. Yield varies where the portion count is not specified. Extra oven batches may take longer.
Find it online: https://sweetcraftrecipes.com/chocolate-raspberry-cake-recipe/