Chocolate Cake with Raspberry Buttercream

This cake is so pretty and it tastes pretty delicious too! 

I love decorating cakes. There is just something so satisfying when a cake turn out so pretty and tastes amazing as well. I would love to bake cakes more often, but having such a delicious cake in the house makes it hard to eat healthy.

The chocolate cake is super moist and pairs well with the raspberry Swiss meringue buttercream. Such a delicious combination.

Chocolate Cake with Raspberry Buttercream

Ingredients:
Chocolate Cake

• 1 1/2 cups granulated sugar
• 1 cup all purpose flour
• 1/2 cup cake flour
• 1 cup unsweetened cocoa flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup unsalted butter, softened
• 4 eggs
• 1 cup plain non fat Greek yogurt
• 2 teaspoons vanilla extract

Raspberry Swiss Meringue Buttercream

• 2 cups frozen raspberries, thawed
• 6 egg whites
• 2 cups granulated sugar
• 2 cups unsalted butter, softened

Directions:
Chocolate Cake

1. Preheat the oven to 325º F. Spray 3- 8 inch round cake pans with cooking spray and line the bottom with parchment paper.
2. In the bowl of a stand mixer whisk together the sugar, both flours, cocoa powder, baking powder and baking soda.
3. Cut the butter into small pieces and add it to the dry ingredients. Using the paddle attachment mix on low speed until the mixture resembles damp sand, about 30 seconds to 1 minute.
4. Add in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
5. After the eggs are completely incorporated, add in the Greek yogurt and vanilla. Beat in medium speed for 1-1 1/2 minutes.
6. Divide the batter evenly between the 3 prepared cake pans. Bake for 30-40 minutes or until an inserted toothpick comes out clean or with one or two moist crumbs.
7. Allow the cake to cool for 10 minutes in the pans on a wire rack. Run a knife along the sides of the cakes and then remove from the pans and allow to cool completely on a cooling rack.

Raspberry Swiss Meringue Buttercream

1. Puree the raspberries in a food processor and then push the berries through a fine mesh sieve to remove the seeds, discard the seeds.
2. Transfer the raspberry puree to a small pot and heat over medium-low heat until the puree thickens and is reduce by about half. You should have about 1/2 cup of cooked puree. Set aside to cool completely.
3. In a large bowl, whisk together the egg whites and sugar.
4. Place the bowl over a pot of simmering water, the bowl should not touch the water. Whisk constantly until the mixture reaches 160º F and the sugar is completely dissolved. You can check by rubbing a small amount between your thumb and forefinger. It should feel smooth and not gritty.
5. Carefully pour the mixture into the bowl of a stand mixer. Using the whisk attachment, beat on medium-high speed until stiff glossy peaks form and the bowl feels room temperature and not warm.
6. Switch to the paddle attachment.
7. With the mixer on medium speed add the butter 1 tablespoons at a time mixing until it is completely incorporated before adding more butter. The mixture may appear clumpy or curdled, this is normal, keep on mixing and it will become smooth again.
8. When all of the butter has been added in and the mixture is fluffy, stir in to cooled raspberry puree until completely combined.

Cake Assembly

1. If the cakes have a dome on top, use a serrate knife or cake leveler to make the tops flat.
2. Put one cake layer down on a serving platter and frost the top of it. Add another cake layer and frost the top. Add the last cake layer and crumb coat the entire cake (lightly frost to seal in crumbs).
3. Frost the entire cake, saving some frosting to add some decorative details.
4. With a decorative tip on a pastry bag, add the remaining frosting to the bag and decorate the top of the cake.

Enjoy!!!

Notes:
I used the 1M tip to decorate this cake.
Adapted from Baking a Moment.