The Absolute Best Chocolate Raspberry Cake Ever Baked C H E W I N G T H E F A T Recipe from www.pinterest.com
Description
This chocolate raspberry cake recipe is a decadent and rich dessert that combines the sweetness of raspberries with the indulgence of chocolate. The cake has a moist and tender crumb, and the raspberry filling adds a tangy and fruity flavor that complements the chocolate perfectly.
Prep Time
Preparation time for this cake is approximately 30 minutes.
Cook Time
Cooking time for this cake is approximately 35 minutes.
Ingredients
For the cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup raspberry preserves
For the frosting:
1 cup unsalted butter, at room temperature
4 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup fresh raspberries, for garnish
Equipment
Two 9-inch round cake pans
Parchment paper
Electric mixer
Spatula
Method
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper. 2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients, and mix until well combined. 4. Gradually pour in the boiling water and mix until the batter is smooth. 5. Divide the batter evenly between the two prepared pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean. 6. Let the cakes cool in the pans for 10 minutes before removing them from the pans and letting them cool completely on wire racks. 7. While the cakes are cooling, make the frosting. In a large mixing bowl, beat the butter until creamy. 8. Add the powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt, and beat until smooth and fluffy. 9. Once the cakes are cool, spread the raspberry preserves on top of one of the cakes, leaving a 1/4 inch border around the edges. 10. Place the second cake on top of the raspberry preserves, and frost the top and sides of the cake with the chocolate frosting. 11. Garnish the top of the cake with fresh raspberries.
Notes
This cake is best served at room temperature. It can be stored in an airtight container in the fridge for up to 3 days.
Can I use frozen raspberries? Yes, you can use frozen raspberries. Thaw them completely and drain any excess liquid before using. Can I use a different type of frosting? Yes, you can use a different type of frosting if you prefer. Cream cheese frosting or vanilla buttercream would also work well with this cake. Can I make this cake ahead of time? Yes, you can make the cake ahead of time and store it in the fridge for up to 3 days. Bring it to room temperature before serving.
Recipe Tips
- Make sure your ingredients are at room temperature before starting. - Use a serrated knife to level the cakes before assembling. - To prevent the cake from sticking to the pans, grease them with butter and line the bottoms with parchment paper. - To make the frosting smoother, sift the powdered sugar and cocoa powder before adding them to the mixing bowl.
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