Chocolate Raspberry Cake

Moist and light, this chocolate cake is just right - The raspberry filling packs a vibrant punch balancing out the chocolate perfectly, it’s decadent yet not too rich.

Ingredients

Chocolate Cake

• 2 cups granulated sugar

• 1 ¾ cups + 2 tablespoons all-purpose flour

• ¾ cup unsweetened cocoa powder

• 1 ½ teaspoons baking soda

• 1 ½ teaspoons baking powder

• 1 teaspoon salt

• 2 large eggs

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup boiling water

Chocolate Frosting

• ½ cup butter, melted

• ⅔ cup unsweetened cocoa powder

• 3 cups powdered sugar

• ⅓ cup milk

• 1 teaspoon vanilla extract

Raspberry Filling

• 2 cups raspberries (fresh or frozen)

• ¼ cup granulated sugar

• 1 tablespoon + 1 teaspoon cornstarch

• 1 tablespoon water

• 1 tablespoon lemon juice

• Fresh raspberries for garnish (optional)

Instructions

Make the Raspberry Filling

1. In a medium saucepan over medium heat, combine sugar, cornstarch, water, and lemon juice.

2. Add raspberries and stir frequently until the berries soften and the sauce thickens.

3. Allow the filling to cool completely before using.
   For a seedless raspberry filling, cook raspberries with just water and lemon juice. Strain the mixture through a sieve, then return the seedless puree to the pan. Add sugar and cornstarch and cook until thickened.

Make the Chocolate Frosting

1. In a bowl, mix melted butter and cocoa powder until smooth.

2. Add powdered sugar, milk, and vanilla extract. Beat until the frosting is smooth and creamy.

3. Adjust consistency by adding more powdered sugar to thicken or more milk to loosen the frosting as needed.

Assemble the Cake

1. Place the first cake layer on a plate or cake stand.

2. Spread the raspberry filling evenly over the top.

3. Place the second cake layer on top and frost the entire cake with chocolate frosting.

4. Garnish with fresh raspberries, if desired.