I don't know about you, but I just love chocolate and raspberry combinations and chose to kick off my mother's day weekend celebration by preparing this decadent chocolate raspberry cake with chocolate buttercream frosting for my boys. I love to make "occasion cakes", they make the day a little sweeter and memorable.
This chocolate cake recipe is a one bowl, 45 minute chocolate lovers dream! Beyond moist and fluffy, the cake itself is so decadent. I layered raspberry preserves mixed with fresh raspberries in the center of the cake with some chocolate buttercream frosting. TIP: To loosen the preserves, I heated it on the stove top with two tablespoons of freshly squeezed lemon juice, and then tossed with a pint of raspberries. Overall, the raspberries gave it just the right amount of tang to compliment the rich chocolate beautifully. The chocolate butter cream frosting, finishes the rich blasts of flavor beautifully.
I use espresso powder when I bake all things chocolate. Have you ever tried it? Espresso powder elevates the flavors in this cake, much like vanilla extract elevates flavor when baking. I was impressed as the compliments poured in with this indulgence. In fact, I was told that the cake tasted like a Ghirardelli Chocolate Square filled with raspberries.
Are you drooling yet?
Over the years I have baked my boys scratch made cakes and cupcakes for their birthdays. I've had a lot of fun getting creative in the kitchen. My love for baking and the creativity that comes along with it is something I truly enjoy, but the best part of all of this, is watching my boys taste test my creations and give me their honest feedback. This part of my baking journey always makes the experience for me.
Happy baking!
Michy's Chocolate Cake Ingredients
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk or buttermilk, almond, or coconut milk
1/2 cup vegetable oil or canola oil, or melted coconut oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
4 - 6oz containers of raspberries
1/4 cup raspberry preserves + 2 tablespoons fresh lemon juice heated for center
Directions
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the chocolate cake:
Add dry ingredients: flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add wet ingredients: milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Prepare raspberry preserves by heating up with lemon juice. Toss in a pint of fresh raspberries.
Layer cake with Chocolate Buttercream Frosting and spread raspberry preserves in the center.
Frost outside and top of cake with Chocolate Buttercream Frosting
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