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Chocolate Raspberry Cake

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A rich and decadent chocolate raspberry cake featuring moist chocolate layers, a sweet-tart raspberry filling, and smooth chocolate buttercream frosting. This elegant dessert perfectly balances deep chocolate flavor with bright fruity notes, making it ideal for celebrations or special occasions.

  • Author: Julia
  • Prep Time: 25 minutes
  • Cook Time: 30–35 minutes
  • Total Time: 2 hours
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the cake:
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee or hot water
  • For the raspberry filling:
  • 1 ½ cups fresh or frozen raspberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • For the frosting:
  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup heavy cream or milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional garnish:
  • Fresh raspberries
  • Chocolate shavings

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix eggs, buttermilk, oil, and vanilla. Gradually combine wet ingredients with dry ingredients.
  4. Slowly stir in hot coffee or water until the batter is smooth and slightly thin.
  5. Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
  6. For the filling, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until berries break down.
  7. Stir in cornstarch slurry and simmer until thickened. Cool completely.
  8. For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder. Mix in heavy cream, vanilla, and salt until smooth and fluffy.
  9. To assemble, place one cake layer on a serving plate. Spread raspberry filling on top, leaving a small border.
  10. Add the second cake layer and frost the top and sides evenly.
  11. Garnish with fresh raspberries and chocolate shavings if desired.

Notes

  • Hot coffee enhances the chocolate flavor without making the cake taste like coffee.
  • Do not overbake to keep the cake moist.
  • Frozen raspberries can be used; cook slightly longer to reduce excess moisture.
  • Unfrosted cake layers can be frozen for up to 2 months.
  • Let refrigerated cake sit at room temperature for 30 minutes before serving.
  • Can be baked in a 9×13-inch pan; adjust baking time as needed.

Nutrition

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