There is no remedy for love but to love more.
-Henry Daid Thoreau

Dark Chocolate Cake with Raspberry Whipped Cream Frosting, Feb. 1, 2023.

It has been a while since I did a dessert post, but I couldn’t let Valentine’s Day go by without sharing this lovely version of a classic chocolate cake recipe. This simple recipe produces a very moist and delicious dark chocolate cake that is worth adding to your recipe files. You can use regular baking cocoa if you don’t have dark chocolate, though dark chocolate pairs well with the raspberry whipped cream. The raspberry whipped cream is a basic whipped cream frosting with fresh raspberry juice. The combination of flavors is heavenly in this cake! Topped with fresh raspberries and roses, this decadent cake is perfect for your Valentine.

As a side note, we had a lot of dark chocolate left from the holidays. I didn’t want them sitting in the pantry for years, so this was the perfect time to chop them up and add them to the cake batter before baking. The results were yummy! If you don’t have leftover chocolates, then use dark chocolate chips or chunks if desired.

Ingredients

Dark Chocolate Cake

2 cups sugar
2 cups cake flour (or 1 3/4 cup of all-purpose flour)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3/4 cup dark chocolate cocoa
1 cup buttermilk
2 tsps. vanilla
1/2 cup oil
2 eggs
1 cup boiling water
Optional but delicious: 12 oz chopped dark chocolate

Raspberry Whipped Cream

2 cups heavy whipped cream
1 cup powdered sugar
4 tbsps. raspberry juice (I thawed a bag of frozen raspberries and strained the juice from them. It took about 1 1/2 cups of frozen raspberries to get the needed juice. Use the pulp for something else.)

Instructions

Dark Chocolate Cake

In a stand mixer, combine all dry ingredients.
In a separate bowl, combine buttermilk, oil, vanilla, and the eggs. Mix well.
Add this wet mixture to the dry ingredients. Mix until smooth.
Finally, pour the boiling water into the cake batter and combine until smooth. If desired, add dark chocolate chunks to the cake batter.
Divide batter between 2 9-inch (or 3 6-inch) cake pans that have been greased and lined with wax paper.
Bake cakes at 350 degrees for 30-35 minutes or until done.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Remove the cakes from the pans.
Allow cakes to finish cooling on racks. Frost with Raspberry Whipped Cream Frosting (see below).

Raspberry Whipped Cream

In a stand mixer fitted with a whisk attachment, combine whipping cream, powdered sugar, and raspberry juice.
Blend on high speed until stiff peaks form.
Use to frost cake as desired.

Notes

*Chocolate cake adapted from Hershey’s chocolate cake recipe here.

Have a beautiful day!

*No monies or affiliates. All opinions are my own.

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Dark Chocolate Cake with Raspberry Whipped Cream