Chocolate Raspberry Cake

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Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: buttercream, Easy Chocolate Cake

Servings: Slices

Calories: 761kcal

Add the Raspberries, Sugar and Lemon Juice to a small sauce pan and heat over medium, stir the mixture, mashing the raspberries as they start to soften. 3 cup Fresh Raspberries, 1/2 cup Granulated Sugar, 1 TBS Fresh Lemon Juice
Whisk the Cornstarch and cold water together in a small bowl to make a slurry. 2 TBS Cornstarch, 1 TBS Cold Water
Add the cornstarch slurry to the berries and bring the mixture to a boil. Let it boil for about 6-7 minutes, until the sauce is thick enough to coat the back of a metal spoon. Stir in the Vanilla Extract 1/2 tsp Vanilla Extract
Let the mixture cool in the pan for 15 minutes, then transfer to another bowl to cool completely.

Preheat the oven to 350 degrees. Line the bottom of three 8inch cake pans with parchment paper, and spray with nonstick spray. Set them aside.
Add the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt to a large mixing bowl and combine. 1 3/4 cup All Purpose Flour , 2 cups Granulated Sugar, 3/4 cup Unsweetened Cocoa Powder, 1 1/2 tsp Baking Soda, 1 tsp Baking Powder, 1 tsp Salt
In another bowl add the eggs, milk, oil, and vanilla extract and whisk them together. 2 Large Eggs, 1 cup Buttermilk , 1/2 cup Vegetable Oil, 2 tsp Vanilla Extract
Add the wet ingredients to the dry ingredients and mix together until well combined. Scrape down the sides as needed.
Slowly pour the hot water into the batter and mix on low speed until well combined. Continue to scrape down the sides and bottom of the bowl as needed to make sure everything is mixed well. The batter will be very thin. 1 cup Hot Water
Pour the batter into the prepared pans and place in the preheated oven. Bake for 25-30 minutes until a toothpick can be inserted and comes out with a few moist crumbs. (Don't check the cake until at least 25 minutes, opening the oven will cause it to fall)
Remove the cake from the oven and allow to cool completely.

In a large bowl cream your butter until smooth. 2 cups Unsalted Butter
Turn the mixer on low and add in the powdered sugar, cocoa powder, heavy cream, vanilla and salt . Beat until they're mixed. 6 cups Powdered Sugar, 1 cup Unsweetened Cocoa Powder, 1/2 cup Heavy Cream, 2 tsp Vanilla Extract, 1/4 tsp Salt
Raise the mixer to high speed, and beat until the frosting is nice and fluffy, for 1 to 2 minutes.

Take one chocolate cake layer and place it on a cake stand, or other serving plate. Spread about 1/3 cup of chocolate buttercream frosting on top of the cake.
Spoon 1/2 cup of the frosting into a ziplock bag and snip off the corner. Pipe a thick border of buttercream around the edge of the top of the frosted cake layer.
Spread about half, or about 1/2 cup of the raspberry filing into the center of the chocolate buttercream border.
Carefully place another cake layer on top, and repeat with more frosting, and more raspberry filling. Top with the last cake layer. Spread a crumb coat around the sides and top of the cake. Then cover again with enough frosting to cover the cake. Save 1.5 cups frosting for later. Chill the cake for at least 30 minutes.

Chop chocolate finely, the smaller the pieces the quicker the chocolate will melt. Add it into a medium sized, heat proof bowl, and set it aside. 4 oz High Quality Semi Sweet Chocolate Bar
Add the heavy cream to a small sauce pan and heat it over medium until it begins to simmer. Do not let it boil. 1/2 cup Heavy Cream
Pour the hot cream over the chocolate and let it sit for about 3 minutes to warm and soften the chocolate. Use a silicone spatula to gently and slowly stir the chocolate until it is melted and totally smooth.
Let the ganache sit for 20 minutes to cool, then spoon it over the top of the cake.
Let the ganache sit for another 10-20 minutes. Then take additional buttercream and place it in a piping bag with a 1M Tip. Pipe small rosettes around the top of the cake for decoration.
Place a fresh raspberry on each rosette, if desired.8 Fresh Raspberries
Let the cake chill for at least 30 minutes, up to a few hours before slicing and serving.

Add Coffee: Use hot coffee instead of water in the chocolate cake to deepen the chocolate flavor. It won't taste like coffee, I promise.
DIY Buttermilk: Make a homemade buttermilk substitute by adding 1 Tablespoon of White Vinegar to a measuring cup, then fill it the rest of the way to the 1 cup measurement line.
Room Temperature Ingredients: Let the eggs, milk, butter and xx sit at room temperature for about 1 hour before adding them to the cake or frosting to make sure everything mixes easily and smoothly.
For High Altitude: If you're above 4,000 feet above sea level, you'll add 2 extra TBS flour, take away 2 TBS of granulated sugar, lower the baking soda to 1 tsp and the baking powder to 3/4 tsp.
Storage Instructions: Cover the leftover cake and store it in the fridge for up to 5 days. The cake can be served chilled, or you can let it sit at room temperature for about 30 minutes before enjoying.