Double Chocolate Cake with Raspberry Buttercream Filling

Chocolate Cake with fresh raspberries on top sitting on a white cake platter.

Double Chocolate Cake with Raspberry Buttercream Filling

Double Chocolate Cake is filling with fresh raspberry buttercream frosting. It's sure to impress and is great for holidays, birthdays and more special occasions.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Cooling Time 10

Total Time 45

Servings servings

Calories 501kcal

Author Ashley C.

Ingredients

For the cake:

1 ¾ cups all-purpose flour
2 cups sugar
¾ cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
½ cup vegetable oil
2 eggs
1 teaspoon 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 tablespoons unsalted butter room temperature
¼ teaspoon 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 tablespoons heavy cream
Fresh raspberries for garnish

Instructions

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.

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