Ingredients

1 3/4 cups all-purpose flour (*See notes below for measuring*)

3/4 cups unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine sea salt

2 cups granulated sugar

1/2 cup vegetable oil

2 large whole eggs (room temperature)

1 teaspoon vanilla extract

1 cup whole or 2% milk (room temperature)

2/3 cup hot coffee or water (coffee recommended for richer flavor)

3 cups frozen raspberries (can substitute fresh berries)

1/3 cup granulated sugar

2 tablespoons lemon juice

2 tablespoons corn starch

2 tablespoons water

1 1/2 cup unsalted butter (room temperature)

2 cups powdered sugar

2 tablespoons unsweetened dark cocoa powder

2 tablespoons heavy cream or milk

2 teaspoons vanilla extract

Fresh raspberries, for decorating

Instructions

Step 1: Prepare the raspberry filling by cooking the raspberries, sugar, and lemon juice over medium heat for 10-12 minutes until boiling, mashing frequently.

Step 2: Whisk together the cornstarch and water, then stir into the raspberry mixture. Cook for another 1-2 minutes until thickened.

Step 3: Push the filling through a fine mesh strainer to remove seeds, then set aside to cool.

Step 4: Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Preheat the oven to 325°F (165°C).

Step 5: Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Step 6: In another bowl, whisk oil and sugar until combined. Add vanilla and eggs one at a time, whisking until smooth. Then whisk in milk.

Step 7: Stir in the dry ingredients just until combined, then whisk in the hot coffee.

Step 8: Divide the batter evenly between the prepared pans (about 420 grams each).

Step 9: Bake on the middle rack for 18-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in pans on a wire rack for 15 minutes.

Step 10: Remove cakes from pans and cool completely on the wire rack.

Step 11: For the frosting, beat butter in a mixing bowl until smooth. Gradually add powdered sugar and cocoa powder, then mix in cream and vanilla.

Step 12: Beat on medium speed for 4-5 minutes until frosting is light, fluffy, and tripled in volume.

Step 13: Assemble the cake by spreading a thin layer of frosting on the first cake layer, then pipe a border around the edge.

Step 14: Fill the center with half of the raspberry filling, making sure not to exceed the border. Repeat with the next layer.

Step 15: Place the last cake layer upside down for a flat top. Chill the cake in the fridge for 20-30 minutes.

Step 16: Once chilled, cover the entire cake with the remaining frosting. Create swirl texture with a small offset spatula and garnish with fresh raspberries.

Step 17: Chill the cake for one hour before serving. Enjoy!

Tips & Variations

Use hot coffee instead of water to enhance the depth of chocolate flavor without adding a coffee taste.

Fresh raspberries can replace frozen ones if in season for a fresher filling.

For an extra moist cake, brush each layer with simple syrup before assembling.

You can substitute heavy cream with whole milk in the frosting for a lighter texture.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well and can give a brighter flavor, especially if they’re in season. Just adjust the cooking time slightly if needed.

What can I do if I don’t have a fine mesh strainer for the raspberry filling?

If you don’t have a fine mesh strainer, you can mash the raspberries thoroughly and leave the seeds in, though the texture will be less smooth. Alternatively, use a food mill if available.