A Deliciously Moist Chocolate Raspberry Cake with a rich chocolate sponge, fresh raspberry filling and fudgy chocolate buttercream frosting.
The secret to a moist chocolate cake
This is the hands down the best cake I have ever made. It’s super moist, intensely chocolatey & better yet the simple ‘one bowl’ recipe is all yours. The secret to a moist cake is all in the ingredient choice and of course how they all come together. I’ve used buttermilk and sunflower oil for a light and tender sponge. An essential part of a moist cake is in not overmixing the batter. Fold the dry ingredients into the wet until just combined and no more!
The tart yet sweet raspberry filling is a lovely contrast to the rich and chocolatey sponge. As a chocolate obsessive, I am slightly biased, yet I still think this is the best cake I’ve ever made.
Leave a comment and let me know how you get on making this Moist Chocolate Raspberry Cake. I would love to see your creations over on instagram!
more sweet treats to try
gluten free banana berry muffins
Moist Chocolate Raspberry Cake
Ingredients
For the cake:
- 225 mls semi skimmed milk
- 1 tbsp lemon juice or white /acv vinegar
- 250 g plain flour
- 4 tbsp cocoa
- 1½ tsp bicarbonate of soda
- 1½ tsp baking powder
- 1/2 tsp salt
- 225 ml sunflower oil
- 250 g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
For the raspberry filling:
- 250 g fresh raspberries
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tbsp granulated sugar
- 1 tbsp cornstarch
For the chocolate icing:
- 100 g unsalted butter room temperature
- 225 g icing sugar
- 50 g cocoa powder
- 2-3 tbsp milk
- 1 tsp vanilla extract
- 1 square dark chocolate grated
Instructions
- Make the buttermilk by stirring the lemon juice into the milk and set aside.
- Pre heat the oven to 180C/ 160C fan. Grease and line two 2 x 20cm cake tins.
- Sieve the flour, cocoa, bicarbonate of soda, baking powder, and salt into a large mixing bowl and mix well.
- In a second large bowl, whisk the buttermilk, oil, sugar, eggs and vanilla until well combined.
- Gradually fold the wet ingredients into the dry until the mixture is just combined. Evenly divide the batter between both tins.
- Bake for 30 minutes until well risen and a skewer inserted in the middle comes away clean.
- Remove from the oven and leave to cool in the tins for 10 minutes, then turn onto a wire rack and leave to cool completely before icing.
- To prepare the filling, add 160g raspberries (leave the remaining berries to decorate the cake), the lemon juice, water, sugar and cornstarch to a small saucepan. Bring to a gentle simmer and stir occasionally for 5 minutes or until the raspberries have softened and the sauce has thickened. Turn off the heat and allow to cool completely.
- To prepare the buttercream, use an electric whisk to beat the butter until light and creamy. Gradually sift in the icing sugar, beating between each addition. Sift in the cocoa powder, add the vanilla and 2 tbsp milk and beat again to combine. Add the further tbsp of milk if needed to make the icing fluffy and spreadable.
- Pipe a tall border of buttercream around the edges of one cake. Then spread over 2 tbsp of buttercream to create a light filling. Spread the raspberry filling over the centre of the cake, leaving the border of buttercream free. Sandwich over the second cake. Ice the top and sides of the cake with the remaining buttercream. Scatter over the remaining berries and chocolate shavings.
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