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This chocolate cake with raspberry frosting is perfect for Valentine’s Day. The chocolate cake is soft, moist & super fudgy with a deep chocolate flavor. Then the frosting is made with fresh raspberries for the prettiest pink color.
Servings: 18 slices
For the Chocolate Cake
1 and 3/4 cups all-purpose flour
3/4 cup cocoa powder , dutch process preferred
1 and 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup buttermilk , room temperature
1 cup very hot coffee , or boiling water
For the Raspberry Buttercream
2 cups fresh raspberries
1 cup unsalted butter , softened to room temperature
3 and 1/2 to 4 cups powdered sugar
2-3 tablespoons whipping cream
Make the Chocolate Cake
- Preheat the oven to 350F degrees. Grease and flour a 9×13 inch baking pan and set aside.
- In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In a separate large bowl using a stand or hand-held electric mixer, beat together the oil, sugar, eggs and vanilla on medium speed until combined. Turn the mixer down to low speed and beat in the buttermilk, followed by the flour mixture. Turn off the mixer and scrape down the sides of the bowl as necessary. Then with the mixer on low speed carefully beat in the hot coffee (or boiling water).
- Visit Chocolate Cake with Raspberry Frosting @ justsotasty.com for full instructions.
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