Chocolate Raspberry Cake with Mini Chocolate Chips and Raspberry Meringue Buttercream

This is one of the first cakes that I made, and shared with neighbors, that led to people asking me to make cakes for their special occasions. Family and friends have all really loved the combination of raspberry and chocolate, and many had not even tasted a meringue buttercream before. The freeze dried fruit adds a very raspberry flavor, as well as, natural color, and is light and rich, without being overly sweet. It’s such a great balance with a deep, dark chocolate cake. Perfectly moist and perfect for any occasion. I bet it will be on repeat for you and your lucky peeps, as well!

Chocolate cake ingredients:

1 1/4 cups AP flour

1 cup cake flour

2 cups granulated sugar

1 cup dark cocoa powder, like Hershey’s Special Dark

1 TBS baking soda

1 1/2 tsp baking powder

1 1/2 tsp sea salt

I cup whole milk, at room temperature

1 cup cold water

1 tsp espresso powder

3/4 cup avocado oil (sub neutral oil)

1/2 cup whole milk Greek yogurt, at room temperature

3 large eggs, at room temperature

1 TBS raspberry emulsion (like LorAnn’s)

1 tsp chocolate extract (optional but flavor enhancing)

1 cup mini chocolate chips (or your preference)

Raspberry Meringue Buttercream ingredients:

1 oz freeze dried raspberries (one whole bag from good & gather at Target)

8 large egg whites at room temperature

1/2 tsp cream of tartar

1/4 tsp kosher salt

1 3/4 cups granulated sugar, divided

3 cups (1 1/2 lbs) unsalted butter, at room temperature, cut into one inch chunks

1-2 TBS raspberry emulsion (taste and adjust to your preference/ can omit or replace with vanilla extract)

Make the cake layers:

This recipe makes a 3 layer, 8 inch round cake. It is quick to mix up and so moist. Prepare 3 round cake pans by greasing them and lining with parchment.

Preheat the oven to 325F.

Combine both flours, cocoa powder, sugar, baking soda, baking powder, espresso powder and salt in a large mixing bowl. Whisk until well combined. If your cocoa powder is lumpy, sift it into the bowl before whisking.

In the mixing bowl of a stand mixer, combine the eggs, milk, water, oil, yogurt, raspberry emulsion and chocolate extract. Use the whisk attachment and whisk on medium speed until mixture is fully incorporated. Scrape down the sides of the bowl and across the bottom. Mix again for one minute. Then, add the dry ingredients to the stand mixer bowl, and mix on low until just combined. Scrape down the bowl and finish mixing using a rubber spatula. Stir in the chocolate chips by hand.

Divide the batter evenly between the 3 pans. I usually weigh each pan on a digital scale, just to make sure I am close to having even layers. They don’t need to be exact. Smooth the batter across the tops and bake in the oven for 30-35 minutes. A cake tester should come out clean from the center of each layer.  Allow to cool on wire racks for 15 minutes and then invert them out of the pans to cool completely. Do not frost the cakes until they are at room temperature or your buttercream will get too soft.

Prepare the buttercream:

Put the freeze dried raspberries in a spice/coffee bean grinder or mini food processor and grind them up to a fine powder. Sift them into a small bowl to remove most seeds. Discard the seeds.

In the clean bowl of a stand mixer, fitted with the whisk attachment, add the egg whites, cream of tartar and salt. Whisk on medium speed until soft peaks form. This means the whites are foamy and beginning to hold shape when you lift up the whisk. This should take around 5 minutes. Continue to whisk as you slowly pour in the 1/4 cup plus 2 TBS of sugar. Stop the mixer.

Put the remaining 1 1/2 cups sugar in a medium sauce pan, over medium high heat on the stove top and pour in 1/2 cup water. Use a clip on thermometer to monitor the temperature and allow the mixture to heat to 235 degrees F, WITHOUT stirring! Once temperature is reached, remove from heat and turn the mixer back on to medium speed. Slowly and carefully pour the hot sugar mixture into the egg whites while they are whisking. This is essentially “cooking” the egg whites. Once all of the sugar mixture is added, increase speed to medium high, and continue to beat for around 10 minutes, or longer, until meringue has cooled to room temperature. It should be glossy and smooth.

If you have never made meringue buttercream before, it can be shocking to see the insane amount of butter for this recipe. Use a butter that tastes good to you, however, the fruity powder will balance out the butter and it will taste amazing. The texture is like nothing else. It is also great for piping!

Switch out the whisk on the mixer for the paddle attachment. Gradually add the chunks of butter, one at a time, while beating on medium speed. It will begin to seem like you cannot possibly add any more butter, but just keep on going. Don’t stop beating until the mixture is completely smooth and all butter has been incorporated. Scrape the bowl and then add the emulsion and raspberry powder. Beat on high for 1-2 minutes until fluffy and light! Taste and decide if you need to add salt or raspberry emulsion.

Once the cake layers are cool, assemble the cake! Place a cake circle on a turn table, if you have one, or on a serving platter. Place the bottom cake layer on the circle and add about a cup of frosting. Spread in an even layer to the edges. Stack the second layer on top and repeat the process. Stack the top cake layer on and apply the crumb coat. Place the cake in the fridge to set for 20 minutes. After the cake has chilled, frost and decorate the cake as desired. The cake can keep in the fridge for up to a day, prior to cutting, but is best served at room temperature. Keep cake in an airtight container at room temperature. Individual slices can be wrapped in plastic wrap, and stored in a zip top freezer bag, in the freezer, for up to a month.