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You heard right. This Chocolate Cake recipe can be made using ONE bowl. Aside from the fact that it’s delicious, it happens to be super easy! This recipe is layered with Oregon Growers Red Raspberry Preserves and covered in rich chocolate buttercream, but change it up by layering it with chocolate ganache, or your favorite frosting flavor for different variations!
Check out my blog, Cupcake Gourmet for another version of this cake recipe!
One Bowl Chocolate Raspberry Cake
6 ounces of semi sweet chocolate
1 1/2 sticks of butter
1 cup hot water
2 cups sugar
2 eggs
3/4 cups buttermilk
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 1/4 teaspoon baking soda
2 cups flour
Directions
Butter 2, 8 inch cake pans, and set aside. Preheat oven to 350 degrees.
Sift the last 4 ingredients together a sheet of parchment paper, set aside.
Place the chocolate, butter and boiling water in a medium heat proof bowl placed over a pot of simmering water. When the chocolate and butter are melted, whisk in sugar. Let cool for a few minutes.
Whisk the eggs into the mixture. Add buttermilk and vanilla. Whisk in the flour mixture until evenly combined.
Equally divide the batter between the pans. Bake for 18-22 minutes, rotating your pans half way through. Insert a toothpick in the middle of the cake to check if cakes are done. Let cool 10 minutes before removing from pans.
Chocolate Buttercream Frosting
2 stick butter, at room temperature
6 ounces of semi sweet chocolate, melted and cooled
3 tablespoons milk
2 1/2 powdered sugar
1 tablespoon cocoa powder
Sift powdered sugar and cocoa powder, set aside. In a bowl of a stand up mixer, cream butter until smooth. With the mixer on low, add melted chocolate until all is combined. Add milk, then add powdered sugar mixture until combined. Add more milk for desired consistency.
Slice each cake in half, making 4 cake layers. Place first layer on your cake plate, cover with Red Raspberry Preserves, repeat with the next two layers. Place the last layer on top. Cover the entire cake with a thin layer of frosting, cool the cake in the refrigerator for 20 minutes. Frost the rest of the cake with the remaining frosting. Cover with fresh local berries and decorate with piping, shaved chocolate or whatever else your heart desires! Enjoy!
Have a recipe you’d like to share that calls for jams, honeys, fruit butters or hazelnuts? Amy Sherman, a cookbook author and recipe creator who has been featured in Epicurious and Williams-Sonoma, has very kindly …
With the holiday season being a busy time for us all, this dessert is perfect when you need to make something at the last minute! Anyone can make this deliciously easy dessert that will have your friends and families believing you are a professional pastry chef! Serve warm from the oven with vanilla ice cream, just as good as a holiday apple pie without the hours spent in the kitchen!
Did you know that most food donations for Oregon Food Bank come from the food industry? Oregon Food Bank does a remarkable job of acquiring funds and food for their mission of feeding Oregon’s hungry.
Through the end of 2009, Oregon Growers will participate in this effort by donating a jar of our Marionberry Jam for every order over $50 made online. This is our way of helping the hungry during the holidays.
Oregon Growers’ very own Stephanie Halici won Best Pear Pie in the 7th annual EAT DESSERT FIRST, Gorge Grown Fruit Dessert Baking Contest!
This is my very own recipe for my pear & hazelnut pie with hazelnut crust that earned first place in the pear pie category at the 7th Annual Gorge Grown Fruit Dessert Contest!
With freshly harvested apples being plucked from the trees as we speak, I had to create a recipe that celebrates the season! Our Oregon Growers Apple Butter gives this recipe a rich apple flavor and the crumb topping adds a delicious crunchy texture!
The 2009 harvest season is upon us. This means orchardists around the Hood River valley will be busy harvesting the apples and pears they have cared for all summer. Some of the varieties include sweet …
The first Pendleton Round-Up was to be “a frontier exhibition of picturesque pastimes, Indian and military spectacles, cowboy racing and bronco busting for the championship of the Northwest.” It turned out to be that and more.
This summer season has not only brought us wonderful weather, but delicious and bountiful crops of berries and cherries too! The Pacific Northwest’s hot and sunny days have produced tasty strawberries, blueberries, raspberries and luscious …
We are proud to announce that we now have a great selection of locally (of course) grown hazelnuts. Did you know that Oregon is the largest producer of hazelnuts in the United States? Our hazelnuts come from Hazelnut Growers of Oregon farmer co-op
One doesn’t normally equate the PWN as the hub of barbecue – and for the record I’m not suggesting it is. But, like many areas of the country we do have our aficionados and several great BBQ spots.
Chuck Hinton’s in Portland might be on the top of my list…
Chef and co-owner Ben Stenn can be found manning the pans 6 nights a week at Celilo Restaurant and Bar in Hood River Oregon. Ben is dedicated to using local products that highlight the seasons and the bounty we are lucky enough to have in our backyard.
I recently made this cake for a friend’s small wedding reception. She originally mentioned that she preferred something on the healthy side, but knowing that is not my specialty, I suggested this cake and she happily put those feelings aside!
The success of each product is directly related to the quality of fruit used. Therefore, OGS works extensively to identify growers who use the best and most sustainable growing practices available. In order to help …
One doesn’t normally equate the PWN as the hub of barbecue – and for the record I’m not suggesting it is. But, like many areas of the country we do have our aficionados and several great BBQ spots.
Chuck Hinton’s in Portland might be on the top of my list…
