Decadent Double Chocolate Raspberry Cake

* 2 cups all-purpose flour
* 1/2 cup cocoa powder
* 1 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt
* 1/2 cup unsalted butter, at room temperature
* 1 cup granulated sugar
* 2 large eggs
* 1 tsp vanilla extract
* 1 cup buttermilk
* 1/2 cup semi-sweet chocolate chips
* 1/2 cup fresh raspberries
For the frosting:
* 1 cup unsalted butter, at room temperature
* 1/2 cup cocoa powder
* 3 cups powdered sugar
* 1 tsp vanilla extract
* 1/4 cup heavy cream


1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined. Gently fold in the chocolate chips and raspberries.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. To make the frosting, beat the butter, cocoa powder, powdered sugar, vanilla extract, and heavy cream together until smooth and creamy.
8. Once the cakes are cool, place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top, then add the second cake layer. Spread frosting on top and sides of the cake.
9. Decorate the cake with remaining raspberries and chocolate shavings or drizzle.
10. Serve and enjoy your Decadent Double Chocolate Raspberry Cake!

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