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One Bowl Chocolate Raspberry Layer Cake

Submitted by on March 9, 2010 – 2:39 pmNo Comment

Chocolate Raspberry CakeYou 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! -Stephanie Halici, Oregon Growers Customer Care

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!

 

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