chocolate raspberry half cake

Name: Chocolate Raspberry Half Cake
Yield: 2
Cuisine: American
Ingredients: 1/2 cup(s) unsweetened natural cocoa powder; 3/4 cup(s) all-purpose flour; 1/2 teaspoon(s) baking soda; 3/4 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 2 large eggs; 1/2 cup(s) buttermilk; 1/2 cup(s) granulated sugar; 1/2 cup(s) packed brown sugar; 1/3 cup(s) oil (melted coconut oil is what i use); 2 teaspoon(s) pure vanilla extract; ## FROSTING; 12 tablespoon(s) unsalted butter, softened to room temperature; 3 1/2 cup(s) confectioners’ sugar; 3 tablespoon(s) heavy cream, 1/2 and 1/2 or milk; 2 teaspoon(s) pure vanilla extract; 1/4 teaspoon(s) salt, to taste; 1/2 cup(s) raspberry preserves or jam

17 Pinches 2 Photos

Amy CooksToo

Cincinnati, OH

Updated on Mar 18, 2021

When we first moved to the farm, I lost one of my cake pans and had only one to bake with that day. This was my solution. I cut my regular chocolate cake and frosting recipe in half! At the farm, our primary crop is raspberries and there’s lots of ways I use them! This is one way. Another is our raspberry jam. Combining raspberries and chocolate - heaven!

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method Bake

yield 2 or 4 nice slices

Ingredients

1/2 cup unsweetened natural cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup buttermilk
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup oil (melted coconut oil is what i use)
2 teaspoons pure vanilla extract
FROSTING
12 tablespoons unsalted butter, softened to room temperature
3 1/2 cups confectioners’ sugar
3 tablespoons heavy cream, 1/2 and 1/2 or milk
2 teaspoons pure vanilla extract
1/4 teaspoon salt, to taste
1/2 cup raspberry preserves or jam

How To Make chocolate raspberry half cake

Step 1

CAKE Preheat the oven to 350°F In a medium bowl, beat the eggs, buttermilk, sugar, brown sugar, oil, and vanilla together until smooth. Sift in cocoa powder, flour, baking soda, baking powder, and salt and blend until smooth.

Step 2

Pour batter to a 9 inch cake pan. Bake at 350 for 20 minutes and rotate the pan at least once in the oven. Continue to bake until a toothpick inserted into the center comes out almost clean (with a few moist crumbs), about 12 more minutes. The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan.
Step 3

FROSTING Beat softened butter until completely smooth and creamy. Add the confectioners’ sugar, cream, vanilla extract, and salt while beating. Increase to high speed and beat for 1 minute. Add the raspberry preserves by tablespoon full until the consistency is spreadable. You may not use the entire amount, if you use too much jam add more confectioners sugar.
Step 4

ASSEMBLY Place the cake round on a cutting board and cut in half. Place the half on a cake platter. Spread some of the frosting over the top in an even layer. Place the other cake layer on top of the frosting and spread the rest of the frosting on top. Frost the top and sides of the cake and decorate as desired, I use fresh raspberries when I serve a slice. The cake can be kept, covered, at room temperature for up to 4 days.
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