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Chocolate Raspberry Cake

 Chocolate Raspberry Cake
Coffee mixed into the batter makes this moist layer cake even more special. Garnished with fresh berries and chocolate curls, it looks like it came from a bakery. —Tammy Bollman, Minatare, Nebraska
16 ServingsPrep: 45 min. Bake: 30 min. + cooling

Ingredients

  • 2 cups sugar
  • 1 cup 2% milk
  • 1 cup strong brewed coffee
  • 1 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • FILLING:
  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1/2 cup seedless raspberry jam
  • FROSTING:
  • 9 ounces bittersweet chocolate, chopped
  • 1-1/2 cups butter, softened
  • 3 cups marshmallow creme
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • Fresh raspberries and chocolate curls

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Chocolate Raspberry Cake (continued)

Directions

  • In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla
  • until well blended. In a small bowl, combine the flour, cocoa,
  • coffee granules, baking soda, baking powder and salt; gradually beat
  • into sugar mixture until blended.
  • Pour into two greased and floured 9-in. baking pans. Bake at 325°
  • for 30-35 minutes or until a toothpick inserted near the center
  • comes out clean. Cool for 10 minutes before removing from pans to
  • wire racks to cool completely.
  • For filling, in a large bowl, beat butter and confectioners' sugar.
  • Add jam; beat until blended.
  • For frosting, melt chocolate in a microwave; stir until smooth. In a
  • large bowl, beat butter and chocolate until fluffy. Add marshmallow
  • creme, confectioners’ sugar and extract; beat until smooth.
  • Place one cake layer on a serving plate; spread with filling. Top
  • with remaining cake layer. Spread frosting over top and sides of
  • cake. Garnish with raspberries and chocolate curls. Store in the
  • refrigerator. Yield: 16 servings.
Nutritional Facts: 1 slice (calculated without garnishes) equals 781 calories, 51 g fat (23 g saturated fat), 103 mg cholesterol, 563 mg sodium, 84 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.