Chocolate Raspberry Cake

• servings: 16 servings
• active time: 25 minutes
• total time: 1 hour 10 minutes

Ingredients

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 oil)

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)

Directions

Chocolate Cake:

Preheat oven to 350 degrees. Grease two 8 or 9 inch round baking pans (I also like to line them with parchment or wax paper).

Stir dry ingredients together: sugar, flour, cocoa, baking powder, baking soda, and salt.

Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water, which will make the batter very thin. Pour batter into prepared cake pans.

Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool for 10 minutes. Run a knife around the edges to loosen cake from sides of pan. Invert cakes onto cooling racks.

Once cooled completely you can wrap them with plastic wrap and store them room temperature for one day, or you can wrap them with plastic wrap and store in a freezer bag to decorate them another day.

Raspberry Cake Filling:*

Add sugar, water, lemon juice and cornstarch to a medium saucepan over medium heat. Stir well to combine. Add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened. Allow to cool completely before filling cake. (See notes for seedless raspberry filling.)

Chocolate Frosting:

Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract and beat until smooth and creamy! Add additional powdered sugar, to thicken, or milk, to the the frosting, if needed.

Assemble your cake:

Place one cake round on plate or cake stand. Add desired amount of raspberry filling and spread into a smooth layer. Top with second cake round. Frost the outside of the cake with chocolate frosting. Add fresh raspberries on top, if desired.

Nutrition

• Calories: 413 kcal
• Total Fat: 15 g
• Saturated Fat: 5 g
• Cholesterol: 41 mg
• Sodium: 329 mg
• Total Carbohydrate: 70 g
• Dietary Fiber: 4 g
• Total Sugars: 52 g
• Protein: 5 g