Raspberry Chocolate Cake

WOW! This is a chocolate cake! Rich and decadent, accented by a delicious raspberry buttercream. I think cake is so delicious because it uses dark cocoa powder and semi-sweet chocolate chips. The combination of the two must be way this is probably the best chocolate cake I've had.

I've had bake right strips for years and always forget to use them, but with this cake I actually remembered and the cakes came out perfectly flat. I was so excited I did not have to trim off the tops. However, I quickly realized that a simple syrup will not soak into a cake without the tops being cut, oops.

But it was not a problem, because the cake did not need the simple syrup. Simple syrups are typically used to add moisture to a cake that is a bit dry and it helps to keep the cake fresher for longer and freezes better and remains moist after defrosting. I had no need to extend the life of this cake because it did not last long in the fridge.

If you want to use a simple syrup on this cake you can use 1/4 cup of raspberry liqueur, per the original recipe, or make a raspberry flavored simple syrup, to enhance the raspberry flavor.

Raspberry Chocolate Cake

Ingredients:

Chocolate Cake

• 4 eggs
• 1 cup granulated sugar
• 1 cup buttermilk
• 3/4 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips, melted
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/3 cup dark cocoa powder
• 1 1/2 cups raspberries, fresh or frozen (thawed)

Filling

• 1 1/2 cups raspberries, fresh or frozen (thawed)

Raspberry Buttercream

• 1 cup raspberries, fresh or frozen (thawed)
• 1/4 cup granulated sugar
• 2 cups unsalted butter, room temperature
• 3 cups powdered sugar
• red food coloring
• 1 teaspoon raspberry extract, optional

Directions:

Chocolate Cake

1. Preheat the oven to 350º F. Line three 8-inch round cake pans with parchment paper and spray the sides with cooking spray.
2. In a large bowl, add in the eggs, sugar, buttermilk, oil, and vanilla. Mix with an electric mixer on medium speed for 3 minutes or until the eggs are well beaten.
3. Melt the chocolate chips in the microwave or in a double boiler. Pour the melted chocolate into the batter and mix until well combined, about 1 minute.
4. In another large bowl, whisk together the flour, baking soda, baking powder and cocoa powder. Sift the dry ingredients into the wet and mix on medium speed just until the ingredients are incorporated, about 1 minute, do not over mix.
5. Divide the batter evenly between the three prepared cake pans. Press 1/2 cup of fresh or thawed raspberries into each cake pan, spacing them evenly.
6. Bake for 24-26 or until an inserted toothpick comes out clean. Remove the cakes from the cake pans and place on a cooling rack to cool completely.

Raspberry Filling

1. Place the raspberries into a medium bowl and using a fork, crush the berries.

Raspberry Buttercream

1. Add the raspberries and granulated sugar to a small saucepan and bring to a simmer over medium heat. Simmer for 4-5 minutes or until the berries start to fall apart and form a jam like consistency. 
2. Place a mesh sieve over a bowl and pour the sauce into the sieve. Using the back of a spoon press the sauce through the sieve to remove the seeds. Discard the seeds and place the sauce into the refrigerator to chill.
3. In the bowl of a stand mixer, add in the butter and beat on high speed for 7-10 minutes, or until the butter fluffy, creamy and pale white in color, scraping down the sides often.
4. With the mixer on low speed, add in the powdered sugar in batches. Once all of the sugar has been incorporated, turn the mixer to high speed and beat for 3-4 minutes, or until the buttercream is light and fluffy, scraping down the sides of the bowl as needed.
5. If desired, add in a few drops of red food coloring. For extra raspberry flavor add in the raspberry extract. Lastly add in the chilled raspberry sauce and mix for 15-20 seconds and no more than 30 seconds. If you over mix the buttercream it will cause it to separate. Use a spatula to finish mixing the raspberry sauce if needed.

Assembly

1. Once the cakes have completely cooled, use a serrated knife to level the top of each cake if needed. If using a simple syrup or raspberry liqueur, use a pastry brush to lightly soak each cake layer.
2. Place one cake layer onto a cake plate or stand. Spread a thin layer of frosting onto the cake layer.
3. Transfer some of the buttercream into a piping bag fitted with a large round tip. Pipe a ring of frosting around the edge of the cake and then spread half of the crushed raspberries into the center.
4. Add on the next cake layer and repeat the process.
5. Add on the last cake layer and lightly frost the entire cake with a crumb coat. Refrigerate for 15-20 minutes. Frost the entire cake with the final coat of frosting. Decorated the top as desired.

Enjoy!!!

Notes:

I used thawed frozen raspberries to decorate the top and some of the juice ran a bit, even though I drained them. Fresh raspberries would work better when decorating the top unless you don't mind drips of raspberry juice.

*Adapted from Tatyana's Everyday Food.