Chocolate Cake and Frosting with Raspberry Filling
Indulge in the rich, decadent flavors of this Chocolate Cake and Frosting with Raspberry Filling—a show-stopping dessert perfect for any special occasion. This recipe combines moist, tender chocolate cake layers with a luscious chocolate buttercream frosting and a sweet-tart raspberry preserves filling for a delightful balance of flavors. The cake batter, made with a touch of boiling water, ensures an ultra-moist texture, while the silky melted chocolate in the frosting takes the flavor to the next level. Topped with fresh raspberries for a beautiful and refreshing finish, this dessert is as stunning as it is delicious. With simple steps and a gorgeous presentation, this cake will quickly become a favorite at any celebration. Perfect for birthdays, anniversaries, or holidays, this irresistible chocolate and raspberry creation is sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup raspberry preserves
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 0.25 cup heavy cream
- 6 ounces semi-sweet chocolate chips
- 1 cup fresh raspberries (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add in the eggs, milk, vegetable oil, and vanilla extract. Using a hand mixer or stand mixer, mix on medium speed until smooth and combined.
Slowly add the boiling water to the batter, mixing on low speed. The batter will be thin, but this ensures a moist cake.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and allow to cool completely on a wire rack.
While the cakes cool, prepare the frosting. In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring after each interval until fully melted. Let the chocolate cool slightly.
In a large bowl, cream together the softened butter and powdered sugar using a hand or stand mixer. Gradually add the melted chocolate and heavy cream, mixing until smooth and spreadable.
Once the cakes are completely cool, place one layer on a serving plate. Spread the raspberry preserves evenly over the top.
Place the second cake layer over the raspberry filling. Spread the chocolate frosting over the top and sides of the cake using an offset spatula.
Garnish the cake with fresh raspberries around the edges and on top as desired.
Chill the cake for 20-30 minutes before serving to allow the layers to set. Slice and enjoy!
Nutrition Facts
Calories |
8981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 407.4 g | 522% | |
| Saturated Fat | 199.1 g | 996% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 5304 mg | 231% | |
| Total Carbohydrate | 1387.0 g | 504% | |
| Dietary Fiber | 114.3 g | 408% | |
| Total Sugars | 1039.9 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 721 mg | 55% | |
| Iron | 47.5 mg | 264% | |
| Potassium | 4017 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
