One Bowl Chocolate Raspberry Cake

One Bowl Chocolate Raspberry Cake: (from A Little Bit Crunchy A Little Bit Rock and Roll)

2 cups flour

2 cups sugar

3/4 cup unsweetened dark chocolate cocoa powder 

2 teaspoons baking soda

1 teaspoon baking powder 

generous pinch of salt

1 cup milk

1 teaspoon vanilla extract

1/2 cup vegetable oil

1 cup hot brewed coffee

2 eggs


Preheat oven to 350F.  Grease and flour 2, 9 inch cake pans.  

In a bowl, whisk together the dry ingredients.  Add the wet ingredients (all but coffee.  Stir and add the coffee.  Mix again and pour into prepared pans.  (This is a very thin batter.) Bake for about 40 to 45 minutes. Cool and remove from pans.


Frosting:

1 cup unsalted butter, softened

5 cups powdered sugar

5 tablespoons heavy cream (I used milk)

2 teaspoons vanilla extract

pinch of salt


Mix butter and gradually add powdered sugar.  Beat for about 3 minutes.  Add salt, vanilla, and enough cream until you've reached desired consistency. 


With a serrated knife, divide both cakes in half.  Frost, spreading center layer with raspberry jam.

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