Description

Indulge in the rich flavors of a moist chocolate cake layered with a tangy raspberry filling and topped with creamy chocolate frosting. Perfect for any celebration!

Ingredients

Scale

2 cups granulated sugar

1 3/4 cups + 2 Tablespoons all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

2 large eggs

1 cup buttermilk

1/2 cup oil (vegetable or canola)

2 teaspoons vanilla extract

1 cup boiling water

1/2 cup butter (melted)

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

2 cups raspberries (fresh or frozen)

1/4 cup sugar

1 tablespoon + 1 teaspoon cornstarch

1 tablespoon water

1 tablespoon lemon juice

Fresh raspberries for topping on the cake (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, combine the granulated sugar, flour, cocoa powder, baking soda, baking powder, and salt.
Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients and mix until smooth.
Slowly mix in the boiling water until the batter is well combined.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cakes are baking, prepare the raspberry filling by combining the raspberries, sugar, cornstarch, water, and lemon juice in a saucepan over medium heat. Stir until thickened and set aside to cool.
For the frosting, beat together the melted butter, cocoa powder, powdered sugar, milk, and vanilla until smooth and creamy.
Once the cakes have cooled, remove them from the pans and place one layer on a serving platter. Spread the raspberry filling over the top, then place the second layer on top.
Frost the top and sides of the cake with the chocolate frosting and top with fresh raspberries if desired.

Notes

For an extra moist cake, ensure not to overmix the batter. The raspberry filling can be made in advance and stored in the refrigerator.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 430 kcal
Sugar: 45 g
Sodium: 360 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 70 mg

Keywords: Chocolate Raspberry Cake, dessert, chocolate cake, raspberry filling, chocolate frosting