Recipe: Raspberry Chocolate Buttermilk Cake with Chocolate Raspberry Cream Cheese Frosting

Instructions

Buttermilk Chocolate Mocha Cake

1. Line three greased 9″ round baking pans with waxed paper. Grease paper; set aside.
2. In a large bowl, combine the dry ingredients: sugar, flour, cocoa, baking soda, salt, and baking powder.
3. In a second bowl combine the buttermilk, oil, and vanilla; add to the dry ingredients.
4. Add the eggs, one at a time, beating well after each addition; beat for 2 minutes.
5. Gradually add coffee (batter will be thin).
6. Pour batter into prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Raspberry Filling

1. In a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool.
2. In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.

Cake Assembly

1. Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes.
2. Spread ½ cup filling over cake on the plate to within ¼ in. of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.

Chocolate Raspberry Cream Cheese Frosting:

1. In a large bowl, beat cream cheese and butter until smooth. Add beat in cocoa and liqueur.
2. Gradually beat in confectioners’ sugar until light and fluffy.
3. Frost top and sides of cake. Store in the refrigerator. Top with fresh raspberries if desired.