Chocolate Raspberry Cake

Photo by Robert P.
Adapted from foodgawker.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodgawker.com

Ingredients

  • Cake:

  • 2

    cups all purpose flour

  • 2

    cups sugar

  • 3/4

    cups unsweetened cocoa powder

  • 2

    teaspoons baking powder

  • 1 1/2

    teaspoons baking soda

  • 1

    teaspoon salt

  • 1

    cup milk

  • 1/2

    cup vegetable oil

  • 2

    large eggs

  • 2

    teaspoons vanilla extract

  • 1

    cup boiling water

  • Frosting:

  • 2

    sticks unsalted butter

  • 4

    cups powdered sugar

  • 1/4

    teaspoon salt

  • 1

    teaspoon vanilla extract

  • 6

    oz pureed raspberries

Directions

Cake: 1. Preheat oven to 350 degrees. 2. Grease and line three 6 inch round cake pans with parchment paper. 3. In the bowl of a mixer, add flour, sugar, cocoa, baking powder, baking soda, and salt. 4. Mix with the paddle attachment until well combined. 5. Add milk, vegetable oil, eggs and vanilla. 6. Mix on medium speed until well combined. 7. Reduce speed and carefully add boiling water to cake batter. (Cake batter will be very thin this is how it is supposed to be.) 8. Beat on high speed for 1 minute. 9. Pour the batter evenly into the cake pans and bake for 35-40 minutes, or until a toothpick inserted comes out clean. 10. Remove from oven and let cool for 10 minutes before removing from pans. Frosting: 11. In the bowl of a mixer add the butter and sugar and beat until fluffy. 12. Add in vanilla extract. 13. Puree the raspberries. 14. Put through a strainer to get rid of the seeds. 15. Add to frosting and mix. Assembly: 16. Level the cake layers so they are flat. 17. Frost between the layers, and on top. You can do the sides if you want to and have enough frosting. 18. Top with fresh raspberries.

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