CHOCOLATE CAKE WITH RASPBERRY BUTTERCREAM

This stunner makes the most beautiful birthday cake and Valentine’s Day dessert. The chocolate cake is rich and decadent, perfectly stacked with sweet, fluffy raspberry buttercream and topped with fresh raspberries. I created it to celebrate my grandmother’s Valentine’s Day birthday and love to ice only in between the layers, leaving the outside bare to showcase the beautiful complementary colors and flavor profiles.

¾ cup unsweetened cocoa powder, plus more to dust pan

2 cups all-purpose flour

2 cups sugar

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder

1 cup milk

½ cup vegetable oil

2 large eggs

2 teaspoons pure vanilla extract

1 cup boiling water

RASPBERRY BUTTERCREAM ICING

1 cup (2 sticks) unsalted butter, softened

1 (8-ounce) package cream cheese, softened

7 cups powdered sugar, plus more for dusting, divided

6 tablespoons raspberry jam (pure fruit, no sugar added), divided

2 teaspoons pure vanilla extract

½ teaspoon salt

2 tablespoons milk or cream

2 cups fresh raspberries for garnish

Makes 1 three-layer cake, approximately 12 servings

1. Preheat the oven to 350 degrees. Butter three 8-inch round cake pans, dust with cocoa, then line each pan with parchment paper.

2. To make the cake, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder, and mix on low speed until well combined.

3. Add the milk, vegetable oil, eggs, and vanilla to the flour mixture, and mix on medium speed until well combined. Reduce the speed, and carefully add the boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

4. Distribute the cake batter evenly among the three prepared cake pans. Bake for 25 to 30 minutes until a toothpick or cake tester inserted in the center comes out clean.

5. Remove the pans from the oven and allow the cakes to cool for about 10 minutes. Then remove the cakes from the pans, and cool completely before icing.

6. To make the icing, in the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth. Add the cream cheese, and beat on a medium speed until it is fully combined and smooth. Add 1 cup of the powdered sugar, and mix on low speed until well combined. Add 1 tablespoon of the raspberry jam, the vanilla, and the salt, and mix on low speed until well combined.

7. In three parts, alternately add the remaining powdered sugar and raspberry jam, beginning and ending with the powdered sugar, beating well after each addition and finally beating until the icing is smooth and fluffy. Slowly add the 2 tablespoons of milk, and beat on high for another 20 seconds or so (this adds a shine to the icing).

8. To assemble the cake, use a serrated knife to level the tops of the cake layers, and place the first layer on a serving platter. Using an offset spatula, spread the top of that layer with ½ inch of icing. Top with the trimmed layer, and repeat icing until all three layers are stacked.

9. Top the cake with raspberries and a dusting of powdered sugar.