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Irresistible Chocolate Raspberry Layer Cake

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A rich and moist chocolate layer cake paired with a tart raspberry filling and fluffy chocolate frosting, perfect for special occasions or a delightful homemade dessert.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or make your own by adding 1 tablespoon lemon juice to milk)
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) hot water or freshly brewed coffee
  • 2 cups (300g) fresh raspberries
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 cup (230g) unsalted butter, softened
  • 3½ cups (440g) powdered sugar, sifted
  • ½ cup (45g) unsweetened cocoa powder
  • ⅓ cup (80ml) heavy cream (or full-fat coconut cream for dairy-free)
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and dust with cocoa powder. Line bottoms with parchment paper rounds. (10 minutes)
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine. (5 minutes)
  3. In another bowl, beat granulated sugar, brown sugar, and eggs until light and fluffy (about 3 minutes). Add vegetable oil, vanilla extract, and buttermilk; mix well. (5 minutes)
  4. Gradually fold dry ingredients into wet mixture gently to avoid overmixing. Batter will be thick but smooth. (3 minutes)
  5. Slowly pour in hot water or coffee, mixing on low speed until batter thins out. (2 minutes)
  6. Divide batter evenly into prepared pans. Tap gently to release air bubbles. Bake for 30-35 minutes or until a toothpick inserted comes out clean. (30-35 minutes)
  7. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely. (At least 1 hour)
  8. Prepare raspberry filling: In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly until thick and glossy, about 5-7 minutes. Let cool completely. (15 minutes)
  9. Make frosting: Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream. Mix until fluffy and spreadable. Add vanilla and salt; beat again. (10 minutes)
  10. Assemble cake: Place one cake layer on serving plate. Spread half the raspberry filling evenly. Top with a generous layer of chocolate frosting. Add second cake layer, then frost top and sides with remaining frosting. (15 minutes)
  11. Chill cake for at least 30 minutes before slicing to set layers and make cutting cleaner. (30 minutes)

Notes

Use room temperature ingredients for smoother mixing and even rise. Avoid overmixing batter to keep cake light. Use an oven thermometer to prevent overbaking. Stir raspberry filling constantly to avoid lumps and burning. Chill cake layers completely before frosting to prevent sliding. Adjust frosting consistency by adding more cream or powdered sugar as needed.

Nutrition

Keywords: chocolate cake, raspberry filling, layer cake, homemade dessert, easy cake recipe, chocolate raspberry cake, party cake, birthday cake

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