This delicious Chocolate Mocha Cake is incredibly moist. The raspberry filling is a perfect pairing with chocolate. The slight tartness from raspberries, helps to balance the sweetness of the chocolate-marshmallow frosting.
This weekend, we were invited for dinner at our friend’s home. That always presents a perfect excuse to bake a cake. I just know that a homemade cake is always greeted with “ooohs” and “ahhhs, and I think they are one of my favorite baked goods to make.
I’ll always be a bigger fan of white cake or lemon cake. I recently made a spice cake that has won my heart. As usual, I got distracted carried away with Saturday chores (and surfing the net). Before I knew it, the time clock was winding down to just enough to time to whip up a cake without a whole lot of extra time to spare.
I spied a box of Duncan Hines Chocolate Cake (I was sent a free coupon to try)…and then I hit the moment of decision. Do I use a box mix (gasp) or bake a cake from scratch? Did I have time to bake a scratch cake? Decisions, decisions.
UPDATE: In the future, this chocolate cake recipe is my “go to” never-fail recipe.
OK, I confess. I made the box mix, in 3 8-inch cake pans, baked for about 15 minutes. (More on that, later.) Chocolate and Raspberry is a combination that I dearly love and I decided to make this frosting recipe because it has marshmallow creme in it.
For the butter cream filling, whip softened butter, then add seedless raspberry jam. Confectioners sugar transformed the filling into a smooth, pink, filling. Refrigerate for at least 30 minutes (can be made a day before).
Now, for the frosting….
You need 6 ounces of Bittersweet Chocolate
I melted the chocolate in the microwave for 1-1/2 minutes. Stir and allow to cool. Softened unsalted butter is beaten until creamy, then cooled chocolate is added and mixed.
I love marshmallow creme and I can finally make it from scratch. (Recipe here.)
I had to double-check that I only need to add six tablespoons of confectioners sugar. Yes, that’s right. Add the marshmallow cream and beat until smooth. I loved this frosting! It was that heavy sugary taste of a traditional buttercream. It was billowy, and just chocolatey enough to satisfy my sweet tooth. Love.
The frosting is lovely to work with. It’s silky and easily spreadable. By the way, my cake frosting dramatically improved when I invested in a few baking tools that I don’t like to be without:
Off-Set spatula— one of my favorite and most used baking tools to spread batter or frosting evenly.
Rotating Cake Stand – By turning the cake, and holding an off-set spatula, I can achieve a smoother finish to the frosted cake.
Cake Lifter – This large spatula is what I use to safely lift cakes from a cooling rack to the cake stand. No more broken cakes!
If I had more time, I would have added fancier finishing touches. In this case, simple is good. The cake was set into the refrigerator until it was time to go.
Our friends know that I’m a food blogger, and they read my blog. They are used to desserts being served with a slice missing. Natural light was quickly disappearing, and I wanted to taste the cake– purely for quality control.
TASTING NOTES: The cake mix: it was good, and moist. I have nothing against cake mixes, but my “go to” chocolate cake recipe is here. If I’d had more time, I would have made my scratch cake recipe, that has coffee added to it. It’s super moist, and so I will include incorporate that recipe with the printable card at the end of this post. This cake did not disappoint. The raspberry filling was sweet, but not over-the-top sweet. The chocolate frosting was excellent. It’s a rich cake, and should be sliced into small servings. Would I make it again? Yes. Cake mixes are a handy shortcut. When time allows, I’ll stick with my proven scratch cake recipe.
Chocolate Mocha Cake with Raspberry Cream and Chocolate Fluff Frosting
This delicious Chocolate Mocha Cake is incredibly moist. The raspberry filling is a perfect pairing with chocolate. The slight tartness from raspberries, helps to balance the sweetness of the chocolate-marshmallow frosting.
Servings: 8
Ingredients
CAKE:
- 1 3/4 cup all-purpose flour
- 2 cups sugar
- 3/4 cups unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup black coffee cooled (I used a dark roast coffee. You can’t taste the coffee, but the chocolate is deeper in flavor and richness with this ingredient
- 1 cup buttermilk or 1 tablespoon lemon juice with milk to equal 1cup; or 1 tablespoon vinegar with milk to equal 1 cup
- 1/2 cup canola or vegetable oil
- 1 teaspoon vanilla extract
RASPBERRY FILLING:
- 1 cup unsalted butter 2 sticks; softened to room temperature
- 3/4 cup seedless raspberry jam
- 1 1/2 cups confectioners’ sugar
FROSTING:
- 1 cup unsalted butter 2 sticks; softened to room temperature
- 6 ounces bittersweet chocolate melted and slightly cooled
- 2 cups marshmallow cream 7-ounce jar
- 1/4 teaspoon almond extract
- 6 tablespoons confectioners’ sugar
Instructions
CAKE:
- Preheat oven to 350°F.
- Butter, or spray with non-stick baking spray, 2 8×2-inch round cake pans (I used three cake pans). Line the bottoms with parchment paper, grease the paper, and then flour the pans (gently tap out any excess flour) or spray with non-stick spray
- Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer.
- Add eggs, coffee, buttermilk, oil, & vanilla.
- Beat at medium speed for 2 minutes. (Batter will be thin.)
- Bake for approximately 25 minutes (approx) or until toothpick comes out clean. If using three pans, check the baking time at about 15 to 20 minutes.
- NOTE: The first time I bake a new cake recipe, I always check my cakes at 5 minutes less than the recommended baking time, just to be sure I don't over bake the cake. A toothpick inserted, should come out clean.
- Remove the cakes from the oven and allow them to cool in the pans for about 20 minutes before releasing them onto cooling racks; remove the parchment paper. Cool completely before adding the filling and frosting.
RASPBERRY FILLING (can be made a day in advance; just cover it well and to keep it refrigerated):
- In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3 to 5 minutes).
- Add the raspberry jam and beat to combine.
- Turn the mixer down to low speed, and add the confectioners' sugar. Beat until smooth. Cover and set aside until ready to use. Note: The frosting is very smooth and not super thick.
FROSTING:
- In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3 to 5 minutes).
- Easy way to melt chocolate: microwave for about 1 1/2 minutes, stir and set aside.
- Add the melted, cooled chocolate and beat until well combined and fluffy.
- On medium-speed, add the marshmallow cream, almond extract, and confectioners’ sugar.
- Once everything is combined, increase the speed to medium-high and beat until the smooth and fluffy. Cover the bowl and refrigerate for 30 minutes. Note: The frosting can also be made a day in advance, just be sure to keep it well covered and chilled until ready to use.]
ASSEMBLE THE CAKE:
- If the cakes have domed tops, use a serrated knife to gently slice off a thin layer…just enough to give them an even surface. If the layers are pretty even, I simply set each layer, with the bottom side “up” and frost it from there.
- If the raspberry cream filling has been in the refrigerator, give it a good stir to soften it up a bit. (If it's too stiff, leave it covered at room temperature until spreadable.) Spread the raspberry cream over one of the cake layers. Place the other layer on top of the filling. Frost the rest of the cake (top and sides) with the chocolate buttercream.
- Serve the cake at room temperature. This cake is rich, so smaller slices will go a long way.
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
Related posts:
Homemade Buttermint and White Chocolate Ice Cream
Sesame Noodles with Chicken and Asparagus
How to make Perfect "Make Ahead Turkey Gravy"
Tender and Flavorful Braised 4-Hour Lamb and Provençal French Beans
How to Make A Classic Aperol Spritz Aperitif Cocktail
Toasted Barley Salad with Fresh Herbs, Heirloom Tomatoes and Zucchini
Congratulations on you blogging anniversary, Deb. I love to visit here and hope you'll be with us for years to come. This cake is a perfect example of why I keep coming back. It sounds scrumptious. Have a good week. Blessings…Mary
Happy anniversary Debbie. We started about the same time and I think I've been following since I first discovered you. I wish you many more happy years of blogging.
What a fabulous cake to celebrate your fourth anniversary. Wish through the power of the internet we could all have a slice.
Sam
cake looks heavenly 🙂 and what lovely combinations
Congratulations on four years of blogging…that is a lot of delicious food recipes. I'm sure you cake was a big hit after dinner with your friends.
Congrats for your anniversary! Delicious recipies and lovely presentations.
This cake seems haven!
Have a good week!
Happy #4! The frosting on this cake sounds really interesting. I love chocolate and raspberry flavors together, too.
Happy 4th Debbie! You have created an amazing blog and your mentorship (is that a word?) has been invaluable to me!
Brenda
Happy fourth my love! Mine is coming up in January and I feel like I should start planning now what to do for it. 🙂
Layer cakes are my favorite WOW dessert also. Yours looks great!
So happy to have your around these past four years! I wish you many more. I get the idea that you can't make your food blog my life. I know if I put more effort into social networking and such I would have more than 62 likes on my blog's FB page, but I've learned as much as I love my blog, I have too many other priorities in life to center too much time on marketing my blog.
I have been wanting to see this recipe since you first posted the photo on FB. I love chocolate and raspberries too. I would try this in a heartbeat. Looks nice and simple, but has great tastes all around.
Congratulations Debby. I think you've got that life balance thing down pat!
Happy blogging anniversary, Debbie. As always, you never fail to amaze what you can get done in your kitchen along with holding a job. Always good smells out of your kitchen. Susan
Happy blog anniversary, Debby! That cake looks AMAZING!! YUM!
It seems like only yesterday that we met on-line and then in person in SF. Congratulations on 4 wonderful and tasty years Debby!
Congratulations on four years of blogging! Isn't it incredible to think of all the things we cooked, baked, shared, and learned along the way? So glad to have gotten to know you over the years!
This cake looks incredible. I know I'd be crazy for that raspberry frosting!
Happy 4th Blog Anniversary! So glad you blog.
The chocolate cake, it rocks.
Velva
There is nothing better than a home made cake, and this is a beauty, Debby. Congratulations on four years of inspirational blogging. I'm looking forward to your next four.
I just rounded up 4 years blogging too, so save me a slice. GREG