Dark Chocolate Raspberry Cake
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.
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Ingredients
- 1 Cup Sugar
- 1 Cup Flour
- 1/3 Cup Cocoa
- 3/4 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Milk
- 1/3 Cup Butter melted
- 1 Egg beaten
- 1 Teaspoon Vanilla
- 1/2 Cup Boiling Water
- 2 Drops Red Food Coloring
For The Frosting
- 1 Stick Butter softened
- 3 - 4 Cups 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 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
Video
Notes
Since this was a romantic Valentines cake I used an 8 inch round pan
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