Double Chocolate Cake with Raspberry Buttercream Filling

Double Chocolate with Raspberry Buttercream Filling {Spoonful of Flavor}

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.

Double Chocolate with Raspberry Buttercream Filling {Spoonful of Flavor}

Double Chocolate with Raspberry Buttercream Filling {Spoonful of Flavor}

Double Chocolate with Raspberry Buttercream Filling {Spoonful of Flavor}

Double Chocolate with Raspberry Buttercream Filling {Spoonful of Flavor}

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.

Double Chocolate Cake with Raspberry Buttercream Filling

Yield: 8-inch round cake

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Source
cake from Ina Garten, raspberry buttercream adapted from Martha Stewart, and chocolate frosting from Oh Sweet Day

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38 Responses to Double Chocolate Cake with Raspberry Buttercream Filling

  1. Whoa! This cake is gorg!!!! I totally need to make a giant chocolate cake very soon!

  2. Kelly says:

    This is such a pretty cake Ashley! I love the sound of the raspberry buttercream paired with chocolate cake and the chocolate buttercream! I can see why this is your go to cake for birthdays, it looks wonderfully decadent!

  3. Jamie@Milk 'n' Cookies says:

    Ashley, what a beautiful cake! It’s absolutely stunning and you did such a great job icing it. I’ve never tried making a meringue buttercream, but I’m definitely intrigued! And chocolate-raspberry is one of my favorite flavor combos, so I would definitely love this!

    • Ashley says:

      I like meringue buttercream in cake because it is so delicate and smooth. You should definitely try it, I think you would like it with the chocolate-raspberry combination.

  4. Ashley says:

    This cake is gorgeous! And that raspberry swiss meringue buttercream sounds amazing.

    I love that cake stand – so pretty! I really want a new one but have no where to put anything else!

    • Ashley says:

      Thanks Ashley! I know, I have the same problem. I have little storage in my house which makes it difficult to store food props.

  5. Ellen says:

    Such a pretty cake, and the raspberry placement suggests a serving size.

  6. Your cake came out so beautiful! It must be gorgeous on the inside. And what a combo of flavors, I love it so much :D

  7. Dina says:

    it looks great!

  8. What a beauty! I’m sharing this thing to everyone I know. :)

  9. Gorgeous cake Ashley and so elegant! I’m dying to know what it looks like inside. Guess I might have to make it for someone. :)

  10. Winnie says:

    Such an amazing looking cake!
    I’d looooooooooooooo a slice (make it 2…)

  11. Marti says:

    This looks amazingly delicious and I love the combination of chocolate and raspberry! I’d love for you to link up at my craft party this week at Sewlicious Home Decor!

    Marti

  12. jessica says:

    Beautiful cake, i did find a error in your recipe, for the filling you have strawberries named for the puree, pretty sure you meant raspberries. Just a heads up.

  13. What a beautiful cake! I bet the chocolate and raspberry combo is amazing! Pinned!

  14. Anyonita says:

    Oh how perfect! That’s a beautiful cake Ashley! :) I followed you here from Marvelous Mondays! I’d also like to invite you to come link up with us at Tasty Tuesdays where EVERY post gets pinned! This week’s party is here: http://anyonitanibbles.blogspot.co.uk/2013/10/tasty-tuesdays-31-call-for-halloween.html

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  16. Monica says:

    This cake is gorgeous! And if you’re a convert to chocolate, I’m a fairly recent convert to raspberries. I love the combination now. This cake is so pretty (and Ina’s cake recipe is our very favorite)…I have to keep this one in mind! :)

    • Ashley says:

      Thanks, Monica! I love the raspberry and chocolate combination. The raspberry is subtle, but really adds another element of flavor to the cake.

  17. elena says:

    Simply amazing

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  19. TheGuat says:

    Duuuuuuuuuuuuuuuuuuuuude. I just finished making this cake and had a slice. OH … MY … GOD. That raspberry fantabulous filling knocked me out. So delicious. I can’t even believe I made something like this. Dude. Thanks for posting this … I’m a total chocoholic and this was AWESOME!!!! I’m gonna have to run like five miles tomorrow to work this off. :)

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