Chocolate-Raspberry Cake With Chocolate Buttercream Recipe

Name: Chocolate-Raspberry Cake With Chocolate Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened, chopped; 3/4 cup granulated sugar; 2 None eggs; 1 tsp vanilla extract; 2 1/4 cups self-rising flour; 1/3 cup cocoa powder; 3/4 cup milk; 2.5 oz frozen raspberries, plus extra to decorate; None None Chocolate Buttercream; 1/4 cup butter; 3/4 cup powdered sugar; 2 tbsp cocoa powder; 2 tbsp milk

Servings: persons

1/2 cup butter, softened, chopped
3/4 cup granulated sugar
2 None eggs
1 tsp vanilla extract
2 1/4 cups self-rising flour
1/3 cup cocoa powder
3/4 cup milk
2.5 oz frozen raspberries, plus extra to decorate
None None Chocolate Buttercream
1/4 cup butter
3/4 cup powdered sugar
2 tbsp cocoa powder
2 tbsp milk

1
Preheat oven to 350u00b0F. Lightly grease and line an 8 inch round cake pan with parchment paper.
2
Cream butter and sugar until pale. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Sift flour and cocoa powder together then fold in, alternately with milk, beginning and ending with flour. Fold in raspberries. Transfer to prepared pan, smooth top and bake for 45-50 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3
Meanwhile, to make the buttercream, beat butter until pale. Add powdered sugar, cocoa powder and milk. Beat until combined. Spread over top and sides of cake. Decorate with extra raspberries.

924

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup butter, softened, chopped, 3/4 cup granulated sugar, 2 None eggs, 1 tsp vanilla extract, and more.

Yes, Chocolate-Raspberry Cake With Chocolate Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Raspberry Cake With Chocolate Buttercream

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