Dark Chocolate Raspberry Cake

Ah … comfort food! Is there anything more tempting to the taste buds and comforting to the soul than sweet, creamy chocolate? Not in my book there isn’t.  And when you eat chocolate in the form of a cake it just gets that much better! But then I start to feel guilty about eating chocolate and cake so today’s recipe has some healthy fruit added to it! Won’t you join me for a slice of this delectable Dark Chocolate Raspberry Cake?

Paired with a glass of milk, this decadent dark chocolate raspberry cake soothes both the soul and taste buds. And it looks pretty too, with all those raspberries piled on top!

 

And the frosting … oh that frosting! It contains fluffy marshmallow cream, yes it does! There are a lot of elements to this cake, but it really wasn’t too hard to make. I found the recipe in 5-year old issue of Country Living magazine.

 

The middle layer is a delightful raspberry buttercream frosting that gives it a fresh twist.

It has a great flavor without being too sweet or overpowering.

 

Would you like a piece? I know I would!

 

Some cakes made from scratch are a little on the dry side, but not this one.

It contains a bit of vinegar which helps keep it moist.

 

I must confess … I couldn’t take pictures without enjoying a couple bites!

I made sure to exercise it off later in the day. I’m doing a P90X Challenge so I have to be good.

 

Raspberries piled high on top are the finishing touch.

I think the raspberries make me feel like there’s a healthy component to this cake.

At least, that’s my story and I’m stickin’ to it!

 

Dark Chocolate Raspberry Cake

2 cups all purpose flour
1 cup cocoa
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup sour cream
1/2 cup canola oil
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 cup hot water

Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking powder, baking soda, and salt in a large bowl. Add the eggs, sour cream, canola oil, vanilla, vinegar, and hot water. Mix with wooden spoon until batter is smooth. Pour batter into cake pans and bake 35 to 40 minutes, or til toothpick inserted in cake center comes out clean. Cool cake in the pans for 20 minutes. Release cake from pans and cool completely on wire rack.

Raspberry Filling
1 cup unsalted butter, softened
3/4 cup raspberry jam
1 1/2 cups confectioner’s sugar

To prepare raspberry filling, beat butter and jam together with electric mixer until fluffy. Add confectioner’s sugar and beat til smooth. Spread the filling between the two cake layers.

Chocolate Buttercream Frosting
1 cup butter, softened
6 ounces melted bittersweet chocolate
2 cups marshmallow cream
3/4 teaspoon vanilla extract
6 tablespoons confectioner’s sugar

To prepare the chocolate buttercream frosting, beat butter and chocolate together on medium-high speed until fluffy. Reduce speed to medium and beat in the marshmallow cream. Add vanilla extract and confectioner’s sugar and increase speed to medium high, scraping sides of bowl as needed. Beat until smooth and fluffy. Chill for 20 minutes before frosting the cake.

Seasons of Home  ~ Winter Edition Tour

I’m joining some of my blogging friends for a special tour.

Visit them at the links below for more inspiration!

AKA Design
Craftberry Bush
Town and Country Living
Finding Silver Pennies
City Farmhouse
Liz Marie Blog
Ella Claire