Ingredients
Equipment
Method
Instructions
- Preheat oven to 350°F. Grease two 8- or 9-inch round cake pans and line the bottoms with parchment if desired.
- In a large bowl, whisk together the dry ingredients: 2 cups granulated sugar, 1 3/4 cups + 2 Tablespoons all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon salt.
- Add the wet ingredients to the dry mixture: 2 large eggs, 1 cup buttermilk, 1/2 cup oil, and 2 teaspoons vanilla extract. Beat on medium speed for 2 minutes, until combined.
- Carefully stir in 1 cup boiling water. The batter will be very thin. Divide the batter evenly between the prepared pans.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, run a knife around the edges, then invert the cakes onto cooling racks. Remove parchment and cool completely before filling and frosting.
- (Optional storage) Once completely cooled, you may wrap the layers in plastic wrap and store at room temperature for up to one day, or place in freezer bags to store longer before decorating.
- Make the raspberry filling: In a small bowl, whisk 1 tablespoon water with 1 tablespoon + 1 teaspoon cornstarch until smooth. In a medium saucepan combine 2 cups raspberries and 1/4 cup sugar and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the raspberries begin to break down. Add the cornstarch slurry, stir constantly, and cook until the mixture thickens. Remove from heat and let cool completely before using. (Optional: strain through a fine-mesh sieve to remove seeds for a smoother filling.)
- Make the chocolate frosting: In a bowl combine 1/2 cup butter (melted) and 2/3 cup unsweetened cocoa powder and mix until smooth. Add 3 cups powdered sugar, 1/3 cup milk, and 1 teaspoon vanilla extract. Beat until smooth and creamy. If needed, adjust the consistency by adding more powdered sugar to thicken or a little more milk to thin.
- Assemble the cake: Place one cake layer on a plate or cake stand. Spread the cooled raspberry filling in an even layer over that layer. Top with the second cake layer. Frost the top and sides of the cake with the chocolate frosting. Garnish with fresh raspberries, if desired.
Notes
Notes
Raspberry cake filling
: If you don’t wish to make the filling from scratch you could use a can of raspberry cake filling. (I prefer the Solo brand).
For seedless raspberry filling
, cook the raspberries with only water and lemon juice. Press the mixture through a sieve, and return the seedless strawberry juice/pulp to the pan. Add sugar and cornstarch and cook until thickened.
Make ahead and Freezing instructions:
Chocolate frosting will last for 2-3 weeks in the refrigerator and can be frozen for 2-3 months in a freezer-safe container. Thaw overnight in the fridge and bring to room temperature before frosting.
To freeze the chocolate cake, cover each cooled cake layer with plastic wrap and place in a freezer-safe container or gallon bag. Freeze for up to 1 month. I think frozen cakes are easier to frost!
Raspberry cake filling
: If you don’t wish to make the filling from scratch you could use a can of raspberry cake filling. (I prefer the Solo brand).
For seedless raspberry filling
, cook the raspberries with only water and lemon juice. Press the mixture through a sieve, and return the seedless strawberry juice/pulp to the pan. Add sugar and cornstarch and cook until thickened.
Make ahead and Freezing instructions:
Chocolate frosting will last for 2-3 weeks in the refrigerator and can be frozen for 2-3 months in a freezer-safe container. Thaw overnight in the fridge and bring to room temperature before frosting.
To freeze the chocolate cake, cover each cooled cake layer with plastic wrap and place in a freezer-safe container or gallon bag. Freeze for up to 1 month. I think frozen cakes are easier to frost!