Description
Rich and moist gluten-free chocolate cake layered with a tangy raspberry filling and topped with creamy chocolate frosting. A decadent dessert perfect for special occasions.
Ingredients
- 1/3 cup unsalted butter (melted)
- 1/3 cup oil
- 1 3/4 cup white sugar
- 3 eggs
- 1 cup whole milk
- 1 teaspoon vinegar
- 1 tablespoon vanilla extract
- 2 2/3 cups gluten free all purpose baking flour
- 1 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot brewed coffee or boiling water
- 1 1/2 cups raspberries (fresh or frozen)
- 3 tablespoons white sugar
- 1 tablespoon cornstarch
- Juice from 1/2 lemon
- 1 cup unsalted butter (softened)
- 1/2 cup cocoa powder
- 3 1/2 cups powdered sugar
- 3 tablespoons heavy cream or whole milk
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and line two 8 or 9 inch round cake pans with parchment paper.
- In a large mixing bowl, combine the melted butter, oil, and sugar. Beat for about 20 seconds until blended.
- Add the eggs, milk, vinegar, and vanilla extract. Beat until combined.
- Add the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix until combined, then slowly pour in the hot coffee or boiling water while mixing on low speed until smooth. Do not overmix.
- Divide the batter evenly between the prepared pans and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 15 minutes, then transfer to a wire rack to cool completely. Level the tops if needed.
- In a small saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, mashing the berries, until the mixture thickens. Remove from heat and let cool.
- To make the frosting, beat the softened butter until fluffy. Add cocoa powder and mix well, then add powdered sugar and beat until combined. Mix in the cream or milk, salt, and vanilla until smooth and spreadable.
- To assemble, spread about 1 1/2 cups of frosting over one cake layer, creating a slight well in the center. Add about 1 cup of raspberry filling on top.
- Place the second cake layer on top and frost the top and sides with the remaining frosting.
- Garnish with extra raspberry filling, fresh raspberries, and a dusting of powdered sugar if desired. Serve and enjoy.
Notes
- Ensure all ingredients are at room temperature for best results.
- Hot coffee enhances the chocolate flavor but can be replaced with hot water.
- Store the cake covered in the refrigerator for up to 4 days.
- Let the cake come to room temperature before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 45 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 85 mg
