Go Back
Print

Chocolate Cake with Raspberry Filling and Whipped Buttercream Frosting Cake

Course Dessert

Ingredients

  • 1 3/4 cups flour
  • 2 cups granulated sugar
  • 3/4 cup good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup freshly brewed hot coffee

Filling/Topping

  • 3/4 - 1 cup seedless raspberry fruit spread

Frosting

  • 5 Tablespoons flour
  • 1 cup milk
  • 1 cup butter room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • Dark chocolate chips for decoration

Instructions

Make the cake

  • Preheat the oven to 350°.
  • Use butter to grease 2 round cake pans, line with the parchment paper and then butter and flour the pans.
  • In the bowl of an electric mixer, sift the flour, sugar, cocoa, baking soda, baking powder and salt. Mix on low speed until combined.
  • In another bowl, combine buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry and then add the coffee, mixing until just combined.
  • Scrape the bottom of the bowl with a rubber spatula before dividing batter between the prepared pans.
  • Bake for 35 to 40 minutes, until a toothpick tests clean. Cool in the pan for 30 minutes and then turn them out onto a cooling rack and cool completely.

Make the frosting:

  • Whisk together 5 Tablespoons of flour and 1 cup of milk in a small saucepan. Heat over medium low heat, stirring often, until very thick. Set aside to cool completely.
  • Beat together butter, sugar and vanilla until very creamy. Add thickened milk and beat until fluffy and smooth - this may take several minutes.

To assemble:

  • For a four layer cake, divide each layer in half using a serrated knife. Spread the bottom layer of cake with frosting, add next layer, spread with 1/2 cup fruit spread, add next layer of cake, spread with frosting, add last layer of cake and frost top and sides of cake.
  • For a two layer cake, spread bottom layer with fruit spread, add top layer of cake and frost top and sides of cake.
  • On the top of the cake, spread the remaining fruit spread in as big of a circle as you like. Decorate with Choc Chips.