Chocolate Raspberry Layer Cake

Chocolate Raspberry Layer Cake

Ingredients:

3 cup All-Purpose Flour

1tsp Baking Soda

1 cup Cocoa Powder

2 2/3 cups Sugar

1 1/2 cup Unsalted Butter, room temp

4 Eggs

2 tbsp Vanilla Extract

2/3 cup Plain Greek Yogurt

1 cup Boiling Water

2/3 cup Dark Chocolate Chips

1 cup Fresh Raspberries

6 tbs Lighthouse Keeper’s Sweet Citrus Raspberry Jam

Ingredients for Raspberry Buttercream Frosting:

8 cups Confectioner’s Sugar

2 sticks unsalted butter, softened

½ cup milk

1 tbs Lighthouse Keeper’s Sweet Citrus Raspberry Jam

2 tsp Vanilla Extract

4 drop pink food coloring

6 drops Raspberry Oil

 

Instructions:

Preheat the oven to 325º and grease 2, 9” cake pans.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking soda, cocoa powder, sugar, butter, eggs, vanilla, and yogurt. Start the mixer on low speed until the ingredients are moistened, and then turn to medium and mix until smooth and creamy.

Drizzle in hot water and mix on low until batter becomes a thin liquid consistency.

Remove the bowl from the stand mixer and stir in the chocolate chips.

Pour the batter into cake pan, and place raspberries into the batter then add jam by swirling it through the batter.

Bake in the oven for 1 hr 20 min, or until a toothpick pulls out clean.

When you remove the loaf from the pan, it will be very delicate. Allow to fully cool before frosting.

To make the frosting, mix all of the ingredients together in the bowl of an electric mixer starting with only half the sugar and adding the other half slowly as it mixes. Once the cake is cooled, spread frosting on top of the first cake later, spread raspberry jam and more whole raspberries (optional) on top before adding the top cake layer and cover cake with the remaining frosting.