Deliciously Decadent Raspberry Chocolate Cake

Chocolate cake is one of the most beloved desserts, and with good reason. The addition of berries only elevates it even more, and almost no fruit goes better with chocolate than raspberry. This recipe, adapted from Tases Better From Scratch, is super simple and is a great way to make a delicious and impressive dessert for your next dinner party.

What You Need

Chocolate Cake

2 cups sugar

1 3/4 cups AP flour

3/4 cocoa powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup buttermilk

1/2 cup vegetable oil (or any neutral oil)

2 teaspoons vanilla paste

1 cup boiling water

Chocolate Frosting

1/2 cup melted butter

2/3 cup cocoa powder

3 cups powdered sugar

1/2 cup milk

1 teaspoons vanilla paste

Raspberry Filling

2 cups raspberries

1/4 cup sugar

1 tablespoon, 1 teaspoon cornstarch

1 tablespoon water

1 tablespoon lemon juice

What To Do

For the cake:

Preheat your oven to 350 degrees and prepare your pans by greasing two 8 or 9 inch round pans. Mix together the sugar, flour, cocoa, baking powder, baking soda, and salt. Next, add the eggs, vanilla, oil, and buttermilk and beat everything together for about 2 minutes until the batter is smooth. Next, add in the boiling water, which will thin out the batter. Pour the batter into your cake pans.

Bake the cake for 30-35 minutes or until a toothpick comes out clean. Allow the cake to cool for 10 minutes, then run a knife around the side of the pans and release the cakes from the pans. Invert the cakes onto a cooling rack and allow to cool completely.

For the raspberry filling:

Mix together the sugar, water, lemon juice, and cornstarch in a saucepan over a medium heat. Mix together and then add in the raspberries. Cook until raspberries soften up and the sauce thickens up. Let the sauce completely cool before adding to the cake.

For the chocolate frosting:

Mix together the butter and cocoa powder, and then add in the powdered sugar, milk, a vanilla. Beat all the ingredients together until the frosting is smooth.

To assemble:

Put one of the cakes on a cake stand. Place the raspberry filling in the center and spread it out onto a smooth layer on top of the cake. Then, top with the second cake. Frost the outside of the cake, and then garnish with fresh raspberries. Enjoy!