Dark Chocolate Raspberry Buttercream Cake

Ingredients

The inspiration for this cake was Valentine’s Day. The deep, dark-chocolate mixed with the beautiful pink raspberry-buttercream frosting gave this cake a romantic look and taste. The buttercream melts in your mouth and the cake is left on your tongue absorbing all raspberry flavor.

For the Cake

Since this was a small romantic style cake, I used an 8-inch tall cake pan

1 Cup of Sugar
1 Cup of Flour
1/3 Cup of Cocoa
3/4 Teaspoon of Baking Soda
1 Teaspoon of Baking Powder
1/2 Teaspoon of Salt
1/2 Cup of Milk
1/3 Cup of Butter (melted)
1 Egg (beaten)
1 Teaspoon of Vanilla
1/2 Cup of Boiling Water
2 Drops of Red Food Coloring

For The Frosting

1 Stick of Butter (softened)
3 – 4 Cups of Powdered Sugar (Varies on how you frost. Do you want the frosting thick or thin?) The cake shown was on the thin side.
2-3 Drops of Raspberry Extract (taste your frosting at 2 drops to understand if it has enough flavor).

Instructions

For the Cake

Preheat the oven to 350 degrees F.
Cut a circle of parchment paper to fit the bottom of the pan.
Lightly grease and flour the side of the pan.
Mix all the dry ingredients together.
Mix all wet ingredients except the boiling water together.
Mix everything together and add the boiling water slowly. This is going to seem like a lot of water in your mix but make sure you use it all or the cake will be dry.
Fill your cake pan(s)
Cook for 30-35 minutes and test with a toothpick.

For the Frosting

Add the softened butter to the mixing bowl of your stand mixer (you can also use a hand mixer).
Add the first cup of confectioners’ sugar.
Add the raspberry extract.
Mix on low at first and then turn up speed.
Stop the mixer, add the second cup of sugar and mix again slowly at first.
Stop mixer to taste for raspberry flavor, if you need more add it,
Add 2 drops of red food coloring to achieve the pink color.
Mix in the next cup of sugar.
If you want thicker frosting, add more sugar.
If your frosting is too thick you can add a little warm water.