Description
Delicious gluten-free chocolate cake filled with fresh raspberries and topped with creamy chocolate frosting.
Ingredients
Scale
- 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 or bowl of a stand mixer, add the melted butter, oil, and sugar. Beat to combine for about 20 seconds.
- Add in the eggs, milk, vinegar, and vanilla. Beat to combine.
- Add in the flour, cocoa powder, baking powder, baking soda, and salt. Beat to combine, then with the mixer running on low, slowly pour in the hot coffee or boiling water until you get a smooth consistency. Careful not to over mix.
- Divide the batter among your two pans. Add to the center rack in the oven and bake for 35-45 minutes or until a toothpick comes out clean.
- Let cool in the pan for about 15 minutes, then flip onto a wire rack to finish cooling.
- In a small pot on the stove, combine the ingredients for the raspberry filling. Let simmer over medium heat while smashing the raspberries with a fork. Once it bubbles, mix well then remove from the heat to let thicken.
- To make the frosting, add softened butter to a large bowl or stand mixer. Beat for about 2 minutes until fluffy, then add in cocoa powder, powdered sugar, heavy cream or milk, salt, and vanilla. Mix for an additional minute.
- Once the cakes have cooled, assemble by spreading about 1 1/2 cups of frosting on the first layer, add 1 cup of raspberry filling, then place the second cake on top. Frost the top and sides with the remaining frosting.
- Top with any remaining raspberry jam, fresh raspberries, and a dusting of powdered sugar if desired. Enjoy!
Notes
- If the frosting is too thick, add more milk. If you want it thicker, add more cocoa or powdered sugar.
- This cake can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 100mg