Chocolate Raspberry Layer Cake Recipe

Instructions

1. Step 1

   Gather the raspberry filling ingredients.

2. Step 2

   Combine the sugar and cornstarch in a medium saucepan. Whisk to combine and then add the lemon juice, water, and frozen (or fresh) raspberries.

3. Step 3

   Place the saucepan over medium heat and bring to a boil. Reduce the heat to a simmer and cook until thickened, about 8 to 10 minutes, stirring frequently.

4. Step 4

   Let the raspberry filling cool and refrigerate until it's time to assemble the cake. Make the Chocolate Cake

5. Step 5

   Gather the cake ingredients.

6. Step 6

   Position an oven rack in the center of the oven and preheat to 350 F. Grease three 8-inch round cake pans and then line them with parchment paper. Set aside.

7. Step 7

   Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Stir to blend thoroughly.

8. Step 8

   In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract together.

9. Step 9

   Add the wet ingredients to the dry mixture and mix until combined. 

10. Step 10

    Add the hot water (or hot coffee) to the mixing bowl and mix just until the batter is combined. The batter will be thin.

11. Step 11

    Divide the batter evenly among the baking pans. If you are weighing ingredients, it will be roughly 15 to 16 ounces per pan for a 3-layer cake or about 22 to 24 ounces per pan for a 2-layer cake.

12. Step 12

    Bake the cakes for 24 to 27 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

13. Step 13

    Cool the cake layers in the pan on a cooling rack for 20 minutes.

14. Step 14

    Then, turn the layers out onto the cooling racks to cool completely. Prepare the Chocolate Buttercream

15. Step 15

    Gather the ingredients for the chocolate buttercream.

16. Step 16

    In a mixing bowl with an electric mixer at medium-high speed, beat the butter for 2 minutes or until creamy. 

17. Step 17

    Sift the confectioners' sugar and cocoa powder together in a separate bowl.

18. Step 18

    Slowly add the dry ingredients to the butter along with 4 tablespoons cream, vanilla extract, and salt. Mix on low speed until combined. Increase the speed to high and beat for about 1 minute, adding more cream if needed, until you reach the desired spreading consistency. If the buttercream gets too soft, refrigerate it for 15 to 20 minutes to firm up before frosting the cake. Assemble the Cake

19. Step 19

    Place a cake layer on a cake plate or cake stand and spread with about a cup of raspberry filling.

20. Step 20

    Place the second layer on top and spread with more raspberry filling. Add the 3rd layer.

21. Step 21

    Frost the top and sides of the cake with the chocolate buttercream frosting. If you have leftover filling, refrigerate it in a covered container or jar for other uses.

22. Step 22

    If desired, arrange fresh raspberries over the top of the frosted cake or add a decorative piped edging with any leftover buttercream and refrigerate until it's time to serve.