Chocolate Cake and Frosting With Raspberry Filling

Chocolate cake is believed to have originated in the United States in the mid-19th century. It became popular as a dessert for special occasions and celebrations.

This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

Print Recipe

Medium

Chocolate Cake and Frosting With Raspberry Filling

Cooking Method: Baking Cuisine: American, European Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 40 mins

Servings: 8 Calories: 3600

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 1.5 cup Granulated sugar
• 0.75 cup Cocoa powder
• 1.5 teaspoon Baking powder
• 1.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 cup Milk
• 0.5 cup Vegetable oil
• 2 large Eggs
• 2 teaspoon Vanilla extract
• 0.75 cup Boiling water
• 1 cup Raspberry jam
• 1 cup Fresh raspberries
• 0.5 cup Unsalted butter
• 2 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 0.25 cup Heavy cream

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
3. Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Stir in the boiling water. The batter will be thin, but that's okay.
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
8. While the cakes are cooling, prepare the raspberry filling. In a small saucepan, heat the raspberry jam over low heat until it becomes smooth and liquidy. Remove from heat and let it cool.
9. Once the cakes and raspberry filling are completely cooled, place one cake layer on a serving plate. Spread the raspberry filling evenly over the top.
10. Place the second cake layer on top of the raspberry filling.
11. To make the chocolate frosting, beat the butter in a mixing bowl until creamy. Gradually add the powdered sugar and vanilla extract, beating well after each addition. Add the heavy cream and continue to beat until the frosting is smooth and fluffy.
12. Frost the top and sides of the cake with the chocolate frosting.
13. Decorate the top of the cake with fresh raspberries.
14. Let the cake rest for at least 30 minutes before serving to allow the flavors to meld together.
15. Slice and serve.

Nutrition Facts

Servings 8

---

Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 60g20%

Sugars 45g

Protein 5g10%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.