Dark Chocolate Cake With a Raspberry Filling

READY IN: 1hr 15mins




  • Batter: Preheat oven to 350°F.
  • Grease 2 9-inch cake pans, set side.
  • In a small microwave-safe bowl, melt the chocolate, and the tablespoon of butter in the microwave on medium (50%) heat.
  • In a large mixing bowl, stir together the stick of butter, the sugar, and the vanilla.
  • Stir in the eggs, 1 at a time until they are all incorporated.
  • Stir in the chocolate.
  • Stir in the salt and oil.
  • Stir in 1 1/4 cups of the flour then the 1/2 cup of milk.
  • Stir in the last 1 1/4 cup on flour and the baking powder.
  • Pour the batter evenly between the 2 cake pans and bake for 20 minutes or until a toothpick comes out clean.
  • Filling: In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat; set aside to cool.
  • Frosting: In a medium bowl, add all of the ingredients and beat with an electric hand mixer until light and fluffy; set aside.
  • Cake: When the cake is done, remove it from the oven and let sit for 5 minutes.
  • Loosen the edges with a knife, and turn them out onto a cooling rack(s) to cool completely.
  • When the cakes are cool, pour the raspberry filling onto one of the cakes and then top with the other cake.
  • Let cake cool for a while, then spread the frosting on the top and sides.
  • To garnish you can place raspberries on the top and around then cake.