Chocolate Cake with Raspberry Buttercream
This Chocolate Cake is perfect for a party! Moist chocolate cake layers, filled and frosted with a sweet and delicate raspberry Swiss meringue buttercream, for a pretty pink dessert that’s sure to delight!
Isn’t this a pretty pink cake?
Is it bad that I made it for my husband’s birthday? Be honest.
It’s ok. I know it is. This cake has no business being at a grown man’s birthday celebration. I feel terrible about it. But what can I say? After the dude food bonanza known as Superbowl, I just really needed something frilly and flowery for Valentine’s Day.
When it comes to desserts, I’ve got two top favorite categories: one is sweet/salty and the other is chocolate/fruit. Chocolate and raspberry is a gorgeous combination and it works beautifully in this towering triple-layer beauty. Besides being lovely for your Valentine, I think it would be equally fitting for a bridal or baby shower, a little girl’s birthday party, or even for Mother’s Day.
The cake itself is rich and deeply chocolate-y. It’s actually just this cupcake recipe, baked in three 8-inch round cake pans. The recipe is tried and true. It is, hands-down, the most popular recipe on my site. Everyone loves it because it’s easy to make, moist, and the flavor is off the charts. When combined with a subtly sweet, light and fruity raspberry Swiss meringue buttercream, it’s just dreamy.
I know the decoration looks fancy but honestly, you won’t believe how simple it really is. I will be demo-ing it this Wednesday on Fox Good Day, so if you’re in the Philly area keep an eye on the tv around 9:30 am EST. If not, I’ll be putting the clip up later that afternoon, so I’ll add a link back to this post then.
*UPDATE: Watch the clip here.*
Just FYI, I love this kind of piping bag for decorating with buttercream. And the tip I used here is a 1M. One tip makes both kinds of rosettes that you see here. I also added a sprinkling of these and these, to make it extra pretty. Maximum impact; minimal effort.
PS- I don’t think my husband really minded all that much!
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Chocolate Cake with Raspberry Buttercream
For the cake
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1/2 cup (62.5 g) cake flour
- 1 cup (86 g) unsweetened cocoa powder
- 1 1/2 teaspoons (1.5 teaspoons) baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1 cup (227 g) unsalted butter, (2 sticks), softened
- 4 large eggs
- 1 cup (200 g) plain Greek yogurt
- 2 teaspoons vanilla extract
For the frosting*
- 2 cups (240 g) frozen raspberries,, thawed
- 6 egg whites
- 2 cups (400 g) granulated sugar
- 2 cups (454 g) unsalted butter, (4 sticks), softened
Make the cake:
- Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
- Cut the butter into smaller pieces and add it to the dry ingredients. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute).
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- When all of the eggs are fully incorporated, add the Greek yogurt and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake's structure.
- Divide the batter evenly between the three prepared pans, and bake for 30-40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs. Cool completely, then fill and frost with raspberry buttercream.
Make the frosting:
- Puree the thawed berries in a food processor, then strain the mixture through a fine mesh sieve, discarding the seeds.
- Place the puree in a small pot and cook on medium-low heat until thickened and reduced by about half. You should have about 1/4 cup of cooked puree. Set aside to cool.
- Place the egg whites and sugar in a large mixing bowl set over a pot of simmering water.
- Cook, whisking occasionally, until the mixture is smooth, thin, and translucent, and it no longer feels gritty when rubbed between the thumb and forefinger.
- Remove the bowl from the heat and whisk on medium-high speed until fluffy and stiff, and no hint of warmth remains when you place your hand on the side of the bowl.
- Add the butter, a tablespoon at a time, whipping after each addition. If the mixture seems runny, place it in the refrigerator for 10 to 20 minutes, then re-whip. When all the butter has been added and the mixture is fluffy and spreadable, stir in the cooled raspberry puree until fully incorporated.