Best Chocolate Cake
Ingredients
Raspberry Filling
- 2 Cups Raspberries
- 1/2 Cup Sugar
- 1/2 tsp Vanilla Bean Paste
- Dash Lemon Juice
- 1/4 Cup Cornstarch
- 1/2 Cup Water
Cream Cheese Buttercream
- 1/2 Cup Butter
- 1/4 Cup Cream Cheese
- 3 Cup Powdered Sugar
- 1/2 Cup Milk
- 1 Tsp Vanilla Bean Paste
Cake
- 2 Cups Flour
- 2 Cups Sugar
- 1/2 Cup Cocoa Powder
- 1 1/2 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1 Tsp Salt
- 1 Cup Oil
- 1 Cup Buttermilk
- 2 Eggs
- 1 Tsp Vanilla Bean Paste
- 3/4 Cup Hot Espresso
Chocolate Buttercream Frosting
- 1/2 Cup Butter
- 2 Cups Powdered Sugar
- 1/2 Cup Cocoa Powder
- 1/2 Tsp Vanilla Bean Paste
- Dash Salt
- 1/4 Cup Milk
Instructions
Raspberry Filling
- Put all ingredients in large pot on medium heat.
- Cook for about 5 minutes until sauce thickens. Remove from heat and set aside.
Buttercream
- Soften cream cheese and butter.
- With a mixer mix the cream cheese and butter. Mix in the powdered sugar.
- Add in the milk and vanilla. Set aside.
Cake
- Mix together ingredients in the order listed.
- Line 2, 9 inch cake pans with parchment paper and spray.
- Pour batter into both pans. Bake at 350F for 30-35 minutes.
- Cool 10 minutes and flip onto parchment paper. Lay on cooling rack.
Chocolate Buttercream
- Soften butter. With a stand mixer with the wire whip add the butter and beat until smooth. Add powdered sugar, cocoa powder, vanilla, salt, and milk. Beat for about 2 minutes.
Assembling the Cake
- I added my chocolate butter cream around the edge of the cake layer and poured my raspberry filling in and let that cool in the fridge for 15 minutes.
- Take the cooled layers out then add your cream cheese buttercream to the top of your raspberry filling. Now stack your 2 layers. Let that cool in the fridge for another 15 minutes.
- Take out your cake and now coat the whole cake in the chocolate buttercream. Decorate. Then place in the fridge to cool until about 30 minutes before serving.