thepioneerwoman5.0
Chocolate Raspberry Cake
This chocolate raspberry cake is a showstopping dessert! It's layered with chocolate cake, raspberry preserves, and rich chocolate buttercream.
👥 8 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 20 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●mixing bowl
📝 Preparation Steps
1
For the cake: Preheat the oven to 350°. Line 2 8-inch round baking pans with parchment paper, then spray with nonstick baking spray with flour. (Alternatively, butter and flour the cake pans.)
Nonstick baking spray with flour
2
Whisk together the sugar, flour, cocoa powder, salt, baking soda, and baking powder in a large bowl.
3
Whisk together the eggs, vanilla, oil, and milk in a medium bowl. Add the egg mixture to the flour mixture and whisk well to combine. Scrape down the sides and bottom of the bowl to be sure all the ingredients get mixed together and there are no clumps of batter. Add the hot water and whisk well to combine (the batter will be thin and soupy).
large eggs, lightly beaten2
4
Pour the batter into the prepared pans and bake for 25 to ⏱️ 30 minutes, or until a wooden pick inserted near the center comes out clean. Cool in the pans for ⏱️ 10 minutes, then remove and cool completely on a wire rack.
5
For the buttercream: Beat the butter on medium speed in the mixing bowl of a stand mixer fitted with a paddle attachment until creamy, about ⏱️ 2 minutes. Add the confectioners' sugar and beat until smooth. Sift the cocoa powder over the buttercream then beat on low speed until all the cocoa is absorbed. Add the heavy cream, vanilla extract and salt and beat on medium until mixture is lightened and creamy, about 2 more minutes.
6
To assemble the cake, spread the raspberry preserves over 1 cake layer. Spread about 1 cup of buttercream over the preserves. Scatter half of the raspberries onto the buttercream and press them gently into the cream. Place the other layer upside down on top of the buttercream and raspberries. Spread the remaining buttercream onto the sides and top of the cake.
7
Decorate the top of the cake with the remaining raspberries. Sprinkle with pistachios and shave chocolate over top, if you like. Refrigerate or store in a cool place until serving.
Nutrition Facts
calories
1136 Calories
fat Content
58 g
fiber Content
10 g
sugar Content
119 g
sodium Content
526 mg
protein Content
10 g
trans Fat Content
0 g
cholesterol Content
151 mg
carbohydrate Content
148 g
saturated Fat Content
27 g
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