Chocolate Raspberry Cake

Chocolate Cake: 2 layer baked in 8 inch round pans

Ingredients: 2 cups all purpose flour (the best is @kingarthurflour) 1 1/2 granulated sugar 1/2 cup + 1 tsp Dutch processed cocoa powder 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 cup vegetable oil 1 cup buttermilk room temp. (Alternative: 1 cup milk + 1 tablespoon lemon juice for homemade version, let sit for 10 min.)

2 large eggs 1 cup hot water 1 tsp vanilla bean paste (or 2 tsp vanilla)

Chocolate frosting:

2 sticks unsalted butter or 1 cup unsalted butter

3 1/2 cups powdered sugar

1/2 cup dutch processed cocoa powder

4 tablespoons heavy cream (warmed in the microwave for 15 sec.)

1/2 tsp espresso powder

1/4 tsp salt

2 tsp vanilla

** I made a double batch to decorate the cake and had about a cup left over of frosting.

Store bought Raspberry jam and Fruits: Strawberry, Raspberry, and Black berry for topping.

Directions: 1. Line and butter two 8 inch baking pan. Turn the oven on 350 F.

2. Place water in a kettle and boil. 3. Mix dry ingredients from flour to salt in a bowl or a stand mixer bowl. Set aside. 4. In another bowl, add vegetable oil, buttermilk, and eggs. Whisk. 5. Add the 1 cups water into the liquid mixture slowly (so you don't cook the eggs) while mixing. Add vanilla. 6. Add liquid mixture over dry mixture and set the mixture on medium speed for 3 min. Or mix by hand with a whisk for 3 min. 7. Add even amounts of the batter to the baking pans. 8. Bake for 40 - 45 mins. Or when wood pick comes out clean. 9. When done, allow to cool completely for 2 hrs.

10. to layer for a cake, use a bread knife or a sharp knife and carefully cut out the cake dome.

For frosting:

1. Butter should be at room temp.

2. Heat the heavy cream and mix in the espresso powder, set aside.

3. Use a stand mixer with a paddle attachment or whisk and mix the butter for 2 min. until creamy.

4. Add cocoa powder, sugar, salt, vanilla, and heavy cream with espresso powder into the bowl and mix the ingredients for 1 min. until you get a creamy frosting.

Leave it at room temp until the cake is cool enough to frost.

Assembly:

1. Cut of the cake domes and set aside for a chef's snack.

2. Place one cake layer on a plate or cake board, add frosting 1/2 cup of frosting to the layer and spread with a knife.

3. Add 5 tbsp of Raspberry jam on top of the frosting.

4. Place the second cake layer on top.

5. Spread the rest of the frosting on top of the cake and to the side. You can use a pipping bad, a ziploc bag, or simply a spoon and knife. Use a spoon to make interesting chocolate swirls with the frosting.

6. Decorate and top with fruit.

7. Place in the fridge for at least 2 hours. 8. To serve place the cake outside of the fridge for 30 min before serving. This cake tastes best chilled.