Hi, I’m Becca from Crumbs and Chaos, a blog I write with my 3 sisters. We have 11 children between us, hence the name Crumbs and Chaos…we deal with our fair share on a daily basis. We love sharing our favorite recipes, tips on controlling the chaos and seeing awesome things from our readers every Saturday at our Seasonal Inspiration link party. I am thrilled to be here today at Sweet Tooth Friday sharing this sweet treat with you.
When Allison said today was National Chocolate Cake Day {it’s me, butting in, because I was totally wrong, I just realized that National Chocolate Cake Day is in February, not January…oops}…I’ll admit that I was really excited. For two reasons: I really enjoy chocolate cake and I don’t make it that often (my crazy husband prefers pie!) He will, on occasion, request that I make German Chocolate Cake, so I guess that kind of makes up for it. I was ready to make chocolate cake and the timing was perfect, I actually had two occasions to make this cake in the past couple of weeks. Let me assure you, it was extremely well received.
After making this cake twice, I’m pretty convinced that this will be my go-to chocolate cake recipe. It has a great flavor and is super moist. I love the addition of coffee in the batter, it doesn’t stand out after it’s baked but does add a really nice depth to the overall flavor of the cake.
I decided that I wanted raspberry to be the special addition to this cake. Using a seedless jam or fruit spread is the way to go, it took very little effort on my part and yet tasted amazing. The whipped frosting is not overly sweet and the perfect complement to chocolate and raspberry. If you love the whipped frosting on a cake from a grocery store bakery, you have to try this recipe. It’s light and fluffy just like that, only it tastes 100 times better!
Recipe source for the cake: Food Network
Ingredients
- 1 3/4 cups flour
- 2 cups granulated sugar
- 3/4 cup good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
- 3/4 - 1 cup seedless raspberry fruit spread
- 5 Tablespoons flour
- 1 cup milk
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla
- Dark chocolate chips for decoration
Instructions
- Preheat the oven to 350°.
- Use butter to grease 2 round cake pans, line with the parchment paper and then butter and flour the pans.
- In the bowl of an electric mixer, sift the flour, sugar, cocoa, baking soda, baking powder and salt. Mix on low speed until combined.
- In another bowl, combine buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry and then add the coffee, mixing until just combined.
- Scrape the bottom of the bowl with a rubber spatula before dividing batter between the prepared pans.
- Bake for 35 to 40 minutes, until a toothpick tests clean. Cool in the pan for 30 minutes and then turn them out onto a cooling rack and cool completely.
- Whisk together 5 Tablespoons of flour and 1 cup of milk in a small saucepan. Heat over medium low heat, stirring often, until very thick. Set aside to cool completely.
- Beat together butter, sugar and vanilla until very creamy. Add thickened milk and beat until fluffy and smooth - this may take several minutes.
- To assemble:
- For a four layer cake, divide each layer in half using a serrated knife. Spread the bottom layer of cake with frosting, add next layer, spread with 1/2 cup fruit spread, add next layer of cake, spread with frosting, add last layer of cake and frost top and sides of cake.
- For a two layer cake, spread bottom layer with fruit spread, add top layer of cake and frost top and sides of cake.
- On the top of the cake, spread the remaining fruit spread in as big of a circle as you like. Outline the circle with chocolate chips or other garnishments.
Thanks for having me today, Allison! I’m up for making chocolate cake anytime!
Sweet Tooth Friday
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{ 21 comments… read them below or add one }
Looks yummy! Thanks for sharing.
Thanks for stopping by Cari!
Happy Cake Day! I have a recipe for chocolate cake with chocolate buttercream posting live tomorrow…will hook it up then!! Thanks for hosting (and hello Becca
Ohhhh, I can’t wait to check it out.
Cake looks delicious!!
Doesn’t it? I should have asked for a sample!
Yum!!! This looks amazing!
This looks amazing!
Beautiful looking cake!
I know the cake recipe and it’s a very good one! And your decoration is amazingly beautiful
Your cake looks beautiful! And delicious!
Yum and thanks for the party!
This cake looks beautiful and delicious – perfect for Valentine’s Day!
hhhmmm I’m pretty sure you were right the first time about it being chocolate cake day…it was even on the food network blog:-) But hey, I am all about chocolate cake anytime so it’s good by me!!! And this one looks amazing!!! Thanks for hosting!!!
Love your sweets! Stop over and link up your chocolate cake in my Chocolate link up today!! So delish.
http://cafescrapper-scrapsoflife.blogspot.com/2012/01/happy-friday-link-up-chocolate.html
Happy Friday! Susie
This looks heavenly. I might just make this for MY birthday in March.
the raspberry cake look wonderful!!
Mmmmmm….what a delicious guest post!!! I wish I had that cake in my kitchen
Nice to be back for Sweet Tooth Friday!
This DOES look amazing!!!
Your cake looks absolutely yummy. I love filling cakes with jam and filling. It gives the cake the extra flavor….especially raspberry jam which is my favorite cake jam.
Thank you for hosting…..hope you have a wonderful weekend.
This cake looks amazing….I’d love for you to share this @CountryMommaCooks Link & Greet party going on now-Sunday midnight…
Alli,
That is a beautiful Chocolate Cake! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
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