Chocolate Cake with Raspberry Frosting

Though this cake is perfect for any day, it made me think of Valentine’s day. The chocolate cake is soft and moist from the buttermilk, and the frosting is butter and powdered sugar creamed with a fresh raspberry puree. Coffee is often included in chocolate deserts being a great way to enhance the flavor of cocoa powder without causing a coffee flavor. If using frozen raspberries, remember to thaw before hand. Enjoy!


For the Chocolate Cake:
1-3/4 C. all-purpose flour
3/4 C. cocoa powder
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 C. oil of choice
2 C. sugar
2 eggs
2 tsp. vanilla extract
1 C. buttermilk, room temp
1 C. very hot coffee, or boiling water

For the Raspberry Buttercream:
2 C. fresh or frozen raspberries
1 C. unsalted butter, softened to room temp
3-1/2 to 4 C. powdered sugar
2-3 Tbsp. whipping cream

Preheat the oven to 350 degrees. Grease and flour a 9×13 inch baking pan and set aside. In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In a separate large bowl using a stand or hand-held electric mixer, beat together the oil, sugar, eggs and vanilla on medium speed until combined. Turn the mixer down to low-speed and beat in the buttermilk, followed by the flour mixture. Turn off the mixer and scrape down the sides of the bowl as necessary. Then with the mixer on low-speed carefully beat in the hot coffee (or boiling water).

Pour the batter into the prepared pan, and bake for about 30-35 minutes or until and inserted toothpick comes our clean. Allow the cake to cool fully before frosting.

For the frosting, put the raspberries in a blender or food processor and process. Put the mixture through a strainer, using a spoon to push through the juice and discard the seeds. Doing this about 1/4 of the raspberries at a time will make the process easier.

Pour the raspberry puree into a small saucepan. Heat over medium heat stirring frequently. Allow the mixture to boil and reduce in volume. You want to boil off as much of the water as possible so that you’re left with a thick mixture, about 10 minutes. Allow the raspberry puree to cool fully. It must be cold before adding to frosting.

In a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until softened and fluffy. Then turn the mixer down to low-speed and carefully beat in 3-1/2 cups of powdered sugar. Once fully combined add the raspberry puree followed by the whipping cream 1 tablespoon at a time. Add in an additional 1/2 cup powdered sugar if the frosting is too thin.

This cake stores best in the fridge in an air-tight container.

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