Dark Chocolate Cake with Raspberry Buttercream
Dark chocolate is known to contain antioxidants that can help improve brain function and lower the risk of heart disease.
This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Dark Chocolate Cake with Raspberry Buttercream
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a microwave-safe bowl, melt the dark chocolate and butter together. Stir until smooth.
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In a separate bowl, whisk together the sugar and eggs until well combined.
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Add the melted chocolate mixture to the sugar and eggs, and mix well.
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In another bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
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Gradually add the dry ingredients to the chocolate mixture, alternating with the milk. Mix until just combined.
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Divide the batter evenly between the prepared cake pans.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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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.
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In the meantime, prepare the raspberry buttercream by blending raspberries and powdered sugar until smooth. Add vanilla extract and mix well.
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Once the cakes are completely cooled, spread a layer of raspberry buttercream on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining raspberry buttercream.
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Decorate with fresh raspberries, if desired.
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Allow the cake to rest for at least 30 minutes before serving.
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Enjoy your delicious Dark Chocolate Cake with Raspberry Buttercream!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 35g
- 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.
