Description
Moist chocolate cake dotted with fresh raspberries on a whipped chocolate frosting. The perfect Easter dessert.
Ingredients
- FOR THE CHOCOLATE CAKE:
- 1-¾ cup All-purpose Flour
- 2 cups Granulated Sugar
- ¾ cups Unsweetened Cocoa Powder
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 2 whole Eggs
- 1 cup Buttermilk
- 1 cup Strong Black Coffee
- ½ cups Canola Or Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 cup Fresh Or Frozen Raspberries
- FOR THE WHIPPED CHOCOLATE ICING
- ¾ cups Butter, Room Temperature
- 3 Tablespoons Hot Black Coffee
- ½ cups Unsweetened Cocoa Powder
- 3 cups Icing (powdered, Confectioners) Sugar
- ¼ cups Chocolate Or White Milk
- 1 teaspoon Vanilla Extract
- Fresh Or Frozen Raspberries For Garnish
Preparation
For the cake:
Preheat oven to 350ºF.
Grease and flour two 9-inch round cake pans. Set aside.
In the bowl of a stand mixer or in a large bowl with an electric mixer, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and uniform throughout. Add eggs, buttermilk, coffee, oil, and vanilla and mix thoroughly.
Divide batter evenly into the cake pans. (The batter will be thin.) Dot each pan of batter with 1/2 cup of raspberries.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For the whipped chocolate icing:
In the bowl of a stand mixer or in a large bowl with an electric mixer, cream the butter and hot coffee together. Add cocoa powder, sugar, chocolate milk, and vanilla. Use the whisk attachment to whip the icing until fluffy and lighter in color, about 3–4 minutes, scraping down the sides of the bowl as necessary.
Place one cake layer on a cake stand or plate and spread or pipe with half of the chocolate icing. Dot with fresh or frozen raspberries. Add the next layer and spread or pipe the remaining icing on the top. Dot with fresh or frozen raspberries. Refrigerate until ready to serve.
Chocolate cake recipe from My Baking Addiction.
