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Chocolate Raspberry Cake
Moist chocolate raspberry cake recipe is made with layers of homemade dark chocolate cake, raspberry filling, and chocolate frosting.
Course
Dessert
Cuisine
American
Prep Time
45
minutes
minutes
Cook Time
35
minutes
minutes
Chill
30
minutes
minutes
Total Time
1
hour
hour
50
minutes
minutes
Servings
16
servings
Calories
851
kcal
Author
Kate @ I Heart Eating
Equipment
3 8-inch round cake pans
Ingredients
Chocolate cake:
3
cups
all-purpose flour
3
cups
granulated sugar
1
cup
unsweetened cocoa powder
1
tablespoon
baking soda
1
teaspoon
salt
1
teaspoon
baking powder
3
large eggs
at room temperature
1 ½
cups
milk
at room temperature
1
cup
vegetable oil
2
teaspoons
vanilla extract
1 ½
cup
boiling water
Chocolate Buttercream Frosting
1 ½
cups
butter
at room temperature
1
cup
shortening
1
cup
unsweetened cocoa powder
8
cups
powdered sugar
1/4
cup
milk
2
teaspoon
vanilla extract
Filling and Garnish
1 ¼
cups
raspberry preserves
Fresh raspberries
to garnish
US Customary
-
Metric
Instructions
Cake
Preheat oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray and add a parchment circle to the bottom of each pan. Set aside.
Whisk the flour, sugar, cocoa powder, baking soda, salt, and baking powder in a large bowl.
Add the eggs, milk, oil, and vanilla to the mixing bowl. Beat the mixture on low for 30 seconds.
Increase the mixer speed and beat on medium-high speed for a minute and a half.
Stir in the boiling water.
Divide the batter equally between the three cake pans.
Bake for 35-45 minutes, or until the cake springs back when touched gently.
Let the cake cool in the pan for five minutes, then transfer to a cooling rack and allow it to cool.
Chocolate Buttercream
In the bowl of your mixer cream the butter, shortening, and cocoa powder together until well-combined.
With the mixer on low speed, slowly incorporate the sugar until all of it is incorporated.
Pour the milk and vanilla slowly into the buttercream. Continue mixing until light and fluffy, about two minutes.
To Assemble
Trim off the domed top of your cakes so they are level.
Place one layer on the plate or your cardboard circle.
Spread a layer of chocolate buttercream about a quarter-inch thick.
Spread half of the raspberry preserves on the buttercream.
Repeat this with the next layer finishing up with a cake layer at the top.
Spread a thin layer of buttercream around the whole cake.
Place the cake in the fridge for 15 minutes.
Add a thicker layer of buttercream around the cake and smooth out.
Place the cake back in the fridge for an additional 15 minutes.
Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.
Top each swirl with a fresh raspberry.
Nutrition
Serving:
1
serving
|
Calories:
851
kcal
|
Carbohydrates:
141
g
|
Protein:
7
g
|
Fat:
33
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
2
g
|
Cholesterol:
77
mg
|
Sodium:
525
mg
|
Potassium:
299
mg
|
Fiber:
5
g
|
Sugar:
111
g
|
Vitamin A:
631
IU
|
Vitamin C:
2
mg
|
Calcium:
80
mg
|
Iron:
3
mg