Ingredients for cake:
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter or margarine, softened
- 1 3/4 cups sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1 1/3 cup milk
Preheat oven to 350°F. Grease and lightly flour two 9″ x 1-1/2″ round cake pans.
In a medium bowl, combine flour, cocoa, baking powder, baking soda and salt; set aside. In a large bowl, cream butter and sugar on medium high speed until light and fluffy, about 4 minutes. Reduce speed to low and add vanilla and eggs one at a time, scraping bowl after each addition. Alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. Continue to mix until smooth. Pour into prepared pans. Bake for 30-35 minutes or until a cake tester inserted in the center of cake comes out clean.
- Raspberry preserves (for filling)
- Raspberries (for garnish)
- 1 dark chocolate bar, peeled into shavings with a vegetable peeler (for garnish)
- 6 tablespoons butter, softened
- 2 2/3 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
Beat butter until light and fluffy. In a separate bowl, mix confectioners’ sugar with cocoa. Blend sugar mixture with butter alternately with milk, beating well after each addition. Beat until smooth. Blend in vanilla.
To assemble cake:
Spread a generous amount of raspberry preserves on top of the cake. Remove the other cake from its pan and place it, bottom side down, on top of the preserves. Frost the top and sides of the cake with chocolate buttercream frosting. Garnish with raspberries and dark chocolate shavings.
Click here for a printable version of this recipe from Culinary Collage.