Chocolate Raspberry Cake with Vanilla Buttercream Frosting

VanaCooks Leave a comment

Oh it’s been such a long time since I’ve posted anything. Needless to say, I am actually doing some cooking – just not the blogging part. :/ Whoops.

Actually, adult life is quite challenging as it turns out. I feel like as soon as I get out of work I just want to sleep and then on the weekends I want to relax. There’s barely any time for anything anymore!

Regardless, I have made time for this post as I really enjoyed this cake. (Even though I had made it for Christmas… my bad) I guess better late than never, right?

Ingredients:

For the cake

  • 1/3 c semi-sweet chocolate chips
  • 1 1/2 c hot brewed coffee
  • 3 c sugar
  • 2 1/2 c all-purpose flour
  • 1 1/2 c cocoa powder
  • 2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/8 tsp salt
  • 3 large eggs
  • 3/4 c vegetable oil
  • 1 1/2 c low fat buttermilk
  • 1 tsp vanilla extract

For the raspberry sauce

  • 1 c raspberry preserves
  • 1/2 c frozen raspberries finely chopped
  • 3 tbsp corn starch

For the Frosting:

  • 1/2 cup butter (1 stick), softened
  • 1 1/2 – 2 cups powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp milk

 

Preparation:

For the Cake:

  1. Preheat the oven to 300°F. Grease three (about 9”) cake pans.
  2. In a bowl, pour the hot coffee over the chocolate chips.
    1. Let it stand for a couple of minutes and then stir until the chocolate has melted.
  3. In another bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
    1. Set aside.
  4. In a stand mixer, beat eggs until thickened and a pale yellow color.
    1. Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, beating until combined.
    2. Add the dry ingredients and beat just until combined.
  5. Divide the batter between the three cake pans.
  6. Bake  until a toothpick inserted in the center comes out clean (about 1 hour).
  7. Let the cakes rest in their pans until completely cool.

For the Raspberry Sauce:

  1. Add the corn starch to a small saucepan and whisk to get rid of any clumps.
  2. Add the raspberries and preserves to the pan.
  3. Cook over medium heat until everything is warm and heated through.
  4. Pour into a bowl and refrigerate.
For the frosting:
  1. Beat the softened butter with electric mixers until light in color, about 3 minutes.
  2. Add powdered sugar, ½ a cup at a time.
    1. Beat well to combine between each addition.
  3. Add vanilla and milk and mix well.
    1. For thinner frosting add a little more milk.
    2. For thicker frosting add a little more powdered sugar.
  4. Spread filling over the top of one of the cake rounds.
    1. Top with the second cake round.

 

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