Chocolate Raspberry Cake | Sally's Baking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: semi-sweet chocolate

💰Cheaper: milk chocolate

Semi-sweet chocolate offers a similar taste with less bitterness

Whisk the cornstarch and water together until dissolved. Combine with raspberries, sugar, and lemon juice in a saucepan over medium heat. Mash raspberries and bring to a boil for 5 minutes. Remove from heat and stir in vanilla extract.

Cool raspberry filling at room temperature for 10–15 minutes, then refrigerate for at least 4 hours.

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans and line with parchment paper.

Whisk flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder in a large bowl. In another bowl, mix oil, eggs, and sour cream until combined. Add buttermilk and vanilla, then combine wet and dry ingredients. Fold in chocolate chips.

Divide batter among pans and bake for 24–26 minutes. Cool completely in pans.

Beat butter until creamy. Add confectioners' sugar, cocoa powder, heavy cream, salt, and vanilla. Beat until combined and creamy.

Assemble the cake: place one layer on a stand, spread with buttercream, pipe a border, fill with raspberry filling, repeat with second layer, and top with third layer.

Apply a crumb coat of buttercream around the cake and chill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens