Dark Chocolate Raspberry Cake

Indulge in this dark chocolate raspberry cake for a special occasion! Between each layer of moist chocolate cake is a sweet raspberry preserve filling. It's decorated with a dreamy dark chocolate French buttercream that tastes incredibly rich, without being overly sweet, and glides on the cake like silk, yet is sturdy enough for three layers. And for the finishing touches: a generous amount of fresh raspberries for the ultimate chocolate + raspberry combo!

Ingredients

Method

Nutrition

For

16

M

I

For the chocolate cake layers:

2 1/4

cup

All-purpose flour

1

cup

Dutch process cocoa powder

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Notes

Black cocoa powder substitute: If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 147g or 1 ¾ cup. Make the cake layers ahead of time. This cake stays moist for dayyyys, so you can make ahead of time. Store at room temperature wrapped tightly and stored in an airtight container for 1-2 days or in the freezer for up to 3 months. If frozen, be sure to leave the cake layers out a room temperature overnight, then decorate the next day. No need for cake strips! These cake layers bake up perfectly flat, so there's no need to add cake strips on the pans.

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