Dark Chocolate Cake with Raspberry Whipped Cream Frosting

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 good to add to your recipe files. You can use regular baking cocoa if you don’t have dark chocolate although the dark 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 chocolates left from the holidays. I didn’t want them sitting in the pantry for years, and this was the perfect time to chop them up and put them in 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.

Dark Chocolate Cake with Raspberry Whipped Cream Frosting

2 cups sugar

2 cups cake flour (or 1 3/4 cup of all-purpose flour)

1 tsp salt

1.5 tsp baking powder

1.5 tsp baking soda

3/4 cup dark chocolate cocoa

1 cup buttermilk

2 tsp vanilla

1/2 cup oil

2 eggs

1 cup boiling water

Optional: 12 oz chopped dark chocolate

In a stand mixer combine all dry ingredients. In a separate bowl combine buttermilk, oil, vanilla, eggs and mix well. Add this wet mixture to dry ingredients and mix until smooth. Finally, pour the boiling water into cake batter and combine until smooth. If desired add dark chocolate chunks to 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 cakes from oven and let cool for 10 minutes in pan and then remove cakes from pans. Allow cakes to finish cooling on racks. Frost with Raspberry Whipped Cream Frosting (see below).

Raspberry Whipped Cream Frosting

2 cups of heavy whipped cream

1 cup of powdered sugar

4 tbsps. of 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 needed juice. Use pulp for something else.)

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

Tip: however you frost your cake I recommend not going too heavy on whipped cream between layers or cake layers may slide- I learned this the hard way!