Yesterday was my husband’s birthday, and because summertime is in full-swing, I wanted to do something decadent with berries. Our family doesn’t care much for the store-bought bakery cakes that are thick with waxy frosting or a dull tasting fondant. Eww. No, we like things a little more simple and traditional, like a good tasting chocolate cake topped with fresh fruit.
The inspiration for the cake came from a darling food blog that I have saved on my Pinterest board, ‘Baked Goods’. This cake recipe traditionally makes two 9 inch layers, or, as a twist, you can make one larger size layer with a smaller one on top as I have done with mine.
I wanted to have something oh-so pretty to look at, but relatively uncomplicated to make, so I picked a simple chocolate buttercream frosting and made a few changes. Many of the chocolate-raspberry themed cakes I found out there have some kind of raspberry preserve or ganache inside the layers of the cake. I actually bought some very tasty, seedless raspberry preserves, but ultimately I decided it would make the cake much too sweet. I’m happy I decided to leave it out, because it came out wonderful just the way it is. This recipe would also taste great with blueberries or blackberries on top instead of raspberries.
Chocolate Cake with Buttercream Frosting and Fresh Raspberries
- For the cake:
- 2 cups organic flour
- 1 cup unsweetened cocoa
- 2 3/4 cup sugar
- 1 tsp baking soda
- 1 tsp sea salt
- 3/4 cup olive oil
- 3/4 cup sour cream
- 3/4 cup water
- 1 tablespoon apple cider vinegar
- 1 tsp vanilla
- 2 eggs
- 1 pint of raspberries (optional)
- 1 cup butter, softened
- 3/4 cup cocoa
- 2 cups powdered sugar
- 1/2 tsp sea salt
- 2 tablespoons milk, soy or nut milk
For the buttercream:
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, sift together flour, cocoa, sugar, baking soda, and salt.
- In a separate medium bowl, mix together oil, sour cream, water, vinegar, vanilla and eggs.
- Combine wet and dry ingredients and mix together until batter is smooth. Pour batter into thoroughly greased and lightly floured cake pans. The recipe traditionally calls for using two 9 inch pans. (If you choose to use two different sizes, adjust your baking time accordingly. I took out my smaller one about ten minutes earlier.) Bake for 35-40 minutes or until a tooth pick inserted in the middle comes out clean. Let cake completely cool before removing from pans.
- While cake is baking, prepare frosting by combining softened butter, cocoa, powdered sugar, milk and sea salt, beating by hand for several minutes, or with a mixer until butter is fluffy. Spread frosting evenly on completely cooled cake (and if you desire, add piping around the bottom of both layers) and garnish with berries.
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