I can’t believe there was a time when I didn’t like chocolate. I mean, what was I ever thinking? Chocolate makes dessert taste so rich, decadent and sweet. This recipe includes raspberry meringue buttercream spread between two layers of chocolate cake and topped with chocolate buttercream frosting. This cake is perfect for when you want to impress someone but also want to prepare something relatively easy. This is my stand-by recipe for birthday cakes and special events and everyone always enjoys it.
I prepared this cake for someone’s birthday and was unable to get a picture of a slice to show you the filling. As you can imagine, the raspberry filling looks and tastes as good as it sounds.
- For the cake:
- 1 ¾ cups all-purpose flour
- 2 cups sugar
- ¾ cups unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup hot, strong coffee
- For the raspberry swiss meringue buttercream filling:
- 2 large egg whites, room temperature
- ½ cup sugar
- 10 ½ tbsp. unsalted butter, room temperature
- ¼ tsp. vanilla extract
- pinch of salt
- ¼ cup fresh or frozen raspberries, pureed and strained
- For the chocolate buttercream frosting:
- 1 cup unsalted butter (2 sticks), softened
- ¾ cup cocoa
- 2 cups confectioner’s sugar
- pinch of salt
- 2 tbsp. heavy cream
- Fresh raspberries for garnish
- To make the cake, preheat oven to 350 degrees. Grease the edges of two 8-inch round cake pans. Dust with flour and tap out the excess. Line the bottom of each pan with a circle of parchment paper. Combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix until combined.
- In a small bowl, combine the buttermilk, oil, eggs and vanilla. Pour the buttermilk mixture into the dry ingredients and beat just until smooth. Add coffee and mix just until incorporated. Divide the batter evenly into the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10-15 minutes, then run a knife around the edges, turn the cakes out onto a wire rack and peel off the parchment paper.
- To make the raspberry buttercream filling, add the egg whites and sugar to the bowl of an electric mixer. Set the bowl over a pot of simmering water. Whisk constantly until sugar is dissolved and temperature reaches 160 degrees on an instant read thermometer. Place bowl on mixer stand and whisk on low speed until mixture is foamy. Increase speed to medium-high and whisk until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes. Switch to paddle attachment, reduce speed to medium-low, and add butter 2 tablespoons at a time, mixing after each addition until incorporated. Mix in salt, vanilla and raspberry puree.
- To make the chocolate buttercream frosting, in an electric mixer fitted with the paddle attachment, beat butter on high speed until fluffy, about 2-3 minutes. Add cocoa, sugar and salt and beat until incorporated. Add cream one tablespoon at a time and beat until well incorporated.
- To assemble cake, place one cake layer on a cardboard cake round. Spread raspberry buttercream filling over the cake. Top with second cake layer. Frost the top and sides of the cake with the chocolate frosting. Garnish with fresh raspberries as desired.