Description

Deeply moist, rich chocolate cake layers made with buttermilk and boiling water, filled with a bright homemade raspberry compote, and frosted with a silky, deeply chocolatey buttercream. A stunning celebration cake that perfectly balances the intensity of dark chocolate with the bright tartness of fresh raspberries in every single slice.

Ingredients

For the Chocolate Cake:

2 cups granulated sugar
1¾ cups + 2 tablespoons all-purpose flour
¾ cup unsweetened cocoa powder
1½ teaspoons baking soda
1½ teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable or canola oil
2 teaspoons vanilla extract
1 cup boiling water

For the Chocolate Frosting:

½ cup butter, melted
⅔ cup unsweetened cocoa powder
3 cups powdered sugar
⅓ cup milk
1 teaspoon vanilla extract

For the Raspberry Filling:

2 cups raspberries, fresh or frozen
¼ cup granulated sugar
1 tablespoon + 1 teaspoon cornstarch
1 tablespoon water
1 tablespoon lemon juice
Fresh raspberries for topping, optional

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
Add the eggs, buttermilk, oil, and vanilla extract and beat with a hand mixer or stand mixer on medium speed for 2 minutes until smooth and well combined.
Carefully stir in the boiling water until the batter is completely smooth — it will be thin and that is correct.
Divide the batter evenly between the two prepared pans and bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
Cool in the pans for 10 minutes then transfer to a wire rack to cool completely before frosting.
Make the raspberry filling. Combine the raspberries, sugar, cornstarch, water, and lemon juice in a small saucepan over medium heat. Cook for 5–7 minutes, stirring frequently and mashing the raspberries gently, until the mixture thickens into a glossy compote. Remove from heat and cool completely before using.
Make the chocolate frosting. Whisk the melted butter and cocoa powder together until smooth. Add the powdered sugar, milk, and vanilla and beat until silky, smooth, and spreadable. Adjust consistency with extra milk if too thick or extra powdered sugar if too thin.
Assemble the cake. Place one cooled cake layer on a serving plate. Spread the cooled raspberry filling evenly over the top. Place the second cake layer on top and frost the top and sides with the chocolate frosting. Top with fresh raspberries if desired.

Notes

The boiling water in the batter is not optional — it blooms the cocoa powder and creates a deep, intense chocolate flavor and an exceptionally moist crumb that cannot be achieved with cold or warm water.
Cool the raspberry filling completely before spreading — warm filling will melt the frosting and cause the layers to slide during assembly.
Cool the cake layers completely before frosting — even slightly warm layers will cause the chocolate frosting to melt and slide off the surface.

Prep Time: 35 mins
Cook Time: 35 mins