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Author:
Tracy Nawara
It’s time to dress up the plain chocolate cake recipes with new and exciting flavors.
Everyone enjoys a rich, velvety chocolate cake, especially when it’s dressed up with something different. Chocolate and fruit go very well together, especially chocolate and raspberries.
This simple, go-to chocolate cake recipe is so easy to make, and it’s made even better with a sweet raspberry filling! Make this recipe your staple chocolate cake recipe for when you need to make a quick cake that is cheap and effortless.
The frosting is a simple sweetened whipped cream that only accents the cake without taking away from the fruity filling.
The chocolate cake could not be any easier to make and it uses mostly staple ingredients that you have in your pantry right now. It combines flour, sugar, cocoa powder, baking soda, butter, milk, eggs, and vanilla. As long as you have these simple ingredients in your pantry, you will be able to make this cake at any time.
The break up all the rich chocolate, the fruity raspberry filling is fresh and sweet, which cuts through the richness beautifully. Fresh raspberries are used to make the filling along with some high-quality raspberry jam and sugar. The fresh raspberries add nuance to the jam, and they also add seeds. You can optionally strain your filling before cooling and layering it into the cake.
The cake frosting is understated yet delicious. Simple, lightly sweetened whipped cream is stabilized with a little bit of gelatin to become a light and fluffy accompaniment on the outside of the cake. The stark white frosting looks gorgeous next to the dark cake and red raspberry filling.
For the Chocolate Cake:
Raspberry Filling:
Whipped Cream Frosting:
Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake tins. Line each bottom with parchment paper cut to fit. Butter the paper also and set it aside.
In a large bowl, mix the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
In a stand mixer fitted with a paddle attachment or using a hand mixer, mix the butter, milk, water, eggs, and vanilla. Slowly add the dry ingredients into the wet and mix until everything is just combined.
Divide the batter between the two cake pans evenly and bake in a preheated oven for 35-40 minutes until a cake tester comes out clean.
Remove from the oven and allow to cool 15 minutes before removing the cakes from the pans. Allow them to cool completely on wire racks and remove the parchment paper.
As the cakes cool, make the raspberry filling. In a medium saucepan, bring the jam, raspberries, and sugar to a low boil. Keep the heat at medium-low and allow the mixture to reduce and get thick, about 10 minutes. Remove from the heat and allow the mixture to cool completely.
Once the cakes are cooled, make the whipped cream frosting. Whip the cream using a stand mixer or hand mixer. Gradually add the powdered sugar, vanilla extract, and gelatin. Beat until stiff peaks form.
Lay the first cake layer on your cake plate. Spread evenly with all of the raspberry filling. Top the filling with a layer of whipped cream frosting, then top with your next cake layer. Frost the top of the cake with a thick layer of frosting before pushing excess frosting down the sides of the cake.
Once completely frosted, chill the cake until you are ready to serve.
