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Raspberry Chocolate Chip Cake

A chocolate cake with raspberries, chocolate chips and layers of goodness.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup unsalted butter melted
  • 1 and ¾ cups 350g granulated sugar
  • 2 large eggs room temperature
  • 2 cups buttermilk
  • 2 teaspoons vanilla extract
  • 1 pint plus raspberries
  • 3/4 semi-sweet chocolate chips

Frosting

  • 1 cup unsalted butter softened to room temperature
  • 3 cups confectioners' sugar
  • 3/4 cup unsweetened cocoa powder
  • 4 Tablespoons heavy cream you can substitute half-and-half
  • 1 teaspoon vanilla extract
  • chocolate chips and raspberries for decoration

Instructions

  1. Preheat oven to 350F degrees.
  2. Coat three 9x9x2 inch round baking pans with nonstick spray. Set aside.

Cake

  1. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  2. In a large bowl, melt the butter in the microwave.
  3. Vigorously whisk in the granulated sugar, then the eggs, milk, and vanilla extract.
  4. Slowly whisk the wet ingredients into the dry ingredients until hardly any lumps remain. The batter will be very thick - try not to overmix.
  5. Gently fold in the raspberries and chocolate chips.
  6. Divide batter evenly (as possible) between the prepared cake pans. Bake for 22-24 minutes. Cakes are done when a toothpick inserted in the center comes out clean. Allow to cool completely in the pans on a wire rack.

Frosting

  1. Cream the butter with stand mixer on medium speed for 3-4 minutes. This is a great base for a creamy frosting.
  2. Add 3 cups of powdered sugar and 3/4 cup of cocoa powder. Mix on low.
  3. Add 3 Tablespoons of heavy cream and 1 teaspoon of vanilla extract.

Assemble and frost

  1. Place 1 layer on your cake stand.
  2. Evenly cover the top with frosting.
  3. Top with 2nd layer, add more frosting, then the third layer.
  4. Top with frosting and spread around the sides. (Don't worry about the very bottom of the cake.Raspberries will go around the bottom and will hide the very bottom layer.
  5. Top with raspberries and/or chocolate chips for garnish if desired.

Recipe Notes

If your frosting is too thin, add up to 1 more cup of powdered sugar. If your frosting is too thick, add up to 2 more Tablespoons of heavy cream.