Description
This rich and moist chocolate cake is perfectly complemented by a luscious raspberry frosting, making it an ideal dessert for celebrations or any special occasion. The cake combines classic ingredients like cocoa and coffee to enhance the chocolate flavor, while the raspberry frosting adds a refreshing fruity twist and a beautiful color contrast.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
For the Raspberry Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup raspberry puree, strained
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Prepare the Pan and Oven: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Crack in the eggs, then add the whole milk, vegetable oil, and vanilla extract. Beat the mixture until the batter is smooth and well incorporated.
- Incorporate Hot Liquid: Slowly stir in the hot coffee or hot water, which will thin the batter and intensify the chocolate flavor. Mix until fully combined.
- Divide and Bake: Evenly divide the batter between the two prepared cake pans. Place them in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the pans from the oven and allow the cakes to cool for 10 minutes inside the pans. Then, transfer the cakes to a wire rack to cool completely before frosting.
- Make the Raspberry Frosting: Beat the softened unsalted butter until creamy using a mixer. Gradually add the powdered sugar while continuing to beat until smooth and fluffy.
- Add Raspberry Puree: Stir in the strained raspberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting becomes light, fluffy, and evenly mixed.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of raspberry frosting on top.
- Finish the Cake: Add the second cake layer and frost the top and sides evenly with the remaining raspberry frosting for a beautiful finish.
Notes
- Strain the raspberry puree carefully to remove seeds for a smoother frosting texture.
- If the frosting becomes too soft to spread, chill it briefly in the refrigerator to firm it up.
- For extra flavor and decoration, add fresh raspberries between the layers or on top of the frosted cake.
