Description
Indulge in a decadent chocolate cake with a vibrant raspberry filling. This recipe combines the rich, moist texture of chocolate cake with the sweet-tart burst of fresh raspberries, creating a dessert that’s perfect for any occasion.
Ingredients
Scale
- For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Raspberry Filling:
- 4 cups fresh raspberries
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- For the Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Make the Raspberry Filling: In a saucepan, combine raspberries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally.
- In a small bowl, whisk together cornstarch and 2 tablespoons of water. Add to the raspberry mixture and cook, stirring constantly, until thickened (about 1-2 minutes). Remove from heat and let cool.
- Make the Chocolate Frosting: In a large bowl, beat butter until smooth. Gradually add powdered sugar and cocoa powder, alternating with milk. Beat until light and fluffy. Stir in vanilla extract.
- Assemble the Cake: Place one cake layer on a serving plate. Spread with half of the raspberry filling. Top with the second cake layer. Spread the remaining raspberry filling over the top. Frost the entire cake with chocolate frosting.
- Decorate as desired and serve.
Notes
- For a richer chocolate flavor, use dark cocoa powder.
- If fresh raspberries aren’t available, you can use frozen raspberries, thawed.
- Adjust the sweetness of the filling to your preference.
- Store leftover cake in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g