There is one universal way to anyone’s heart, and that’s with food! Who would really pass up a home cooked meal or cake baked out of love, no one. Cooking dinner with your love or baking cookies with your kids is always an intimate, personal and fun way to celebrate Valentine’s day. Along with roses, chocolate pretty much reigns on this holiday, sorry anti-chocolate palettes, you’re truly missing out on heart shaped boxes filled with mysterious flavors where figuring out which is which is all in the fun. But today I’m sharing a chocolate Valentine’s day treat wayy better than a box o’ chocolates. Classic chocolate cake is lightly flavored with raspberry, filled with raspberry jam and coated in a fluffy whipped chocolate buttercream to create one of my all-time favorite frosted cakes.
Peanut butter and jelly, Nutella and crepes; these flavor combinations were made for each other, as is chocolate and raspberry. Seriously if you haven’t had anything chocolate raspberry flavored than you are missing out, and NEED to give this cake a try!
If you have a favorite go-to chocolate cake recipe, use it! Simply swap out the vanilla extract for raspberry extract and instantly the rich chocolate is given a delicate fruity touch.
I like to go thin with my cake layers when assembling this cake, it makes for even more layers of sweet jam that is lightly smashed with fresh raspberries. The more fruit layers the better!
To all the frosting lovers reading this recipe, this buttercream is your special Valentine’s day gift. I’m not a frosting person whatsoever, if you’ve read my blog through the years you know I’ll often pass even the most delicious cakes if covered with buttercream. But this frosted delight, I absolutely love! This isn’t just any chocolate frosting, this buttercream is whipped to fluffy perfection. It’s so good, it’s the only kind of frosting I have no issue eating a couple extra spoonfuls of.
Lightly flavored with more raspberry, this chocolate buttercream completes this cake’s killer taste.
Did I mention it’s a classic cake that is quite simple to make too. Perfect for spending more time with the ones you love!
And if you want to make this all for yourself, go for it! You deserve to fill yourself with love and Chocolate Raspberry Cake this Valentine’s Day!
- Chocolate Cake Recipe {Use you Favorite Recipe + Replace the Vanilla Extract w. Raspberry Extract}
- Raspberry Jam
- 1 pint - Fresh Raspberries
- Whipped Chocolate Raspberry Buttercream
- 1 1/2 cups - Unsalted Butter {room temperature}
- 4 cups - Powdered Sugar
- 3/4 cup - Cocoa Powder
- 4 tablespoons - Heavy Whipping Cream
- 2 teaspoons - Pure Raspberry Extract
- Pinch of Salt
- Bake your chocolate cake in two 9" cake pans per your recipe, replacing the vanilla extract with equal parts raspberry extract. Cool cake layers completely.
- For the chocolate buttercream, in a bowl of an electric stand mixer, fitted with a paddle attachment, beat the butter on medium-high speed with the raspberry extract until smooth and pale {about 3 to 5 minutes}. Slowly add in the powdered sugar, cocoa and 2 tablespoons of heavy cream, beating slowly until everything comes together. Increase speed to medium-high beating until pale and fluffy {about 5 minutes}, scraping the sides of bowl as needed. Slowly add the remaining heavy cream, then increase mixer on high for a minute until buttercream if fluffy and slightly pale. Mix on low to remove air bubbles.
- For the jam, place into a bowl and half the pint of the fresh raspberries. Smash slightly and mix. Set aside.
- To assemble the cake, place one of the four chocolate cake layers onto your platter. Spread a thin layer of the jam atop. Repeat with the remaining layers, finishing with the cake layer. Crumb coat the assembled cake layers and refrigerate at least 30 minutes.
- Finish frosting your cake as desired and finish with fresh raspberries atop. Refrigerate and serve at room temperature.
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