CHOCOLATE MOCHA CAKE WITH RASPBERRY BUTTERCREAM FILLING & CHOCOLATE FLUFF FROSTING RECIPE - (4.4/5)

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Chocolate Mocha Cake with Raspberry Buttercream Filling & Chocolate Fluff Frosting Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 22

CAKE:
1 3/4 cup all-purpose flour
2 cups sugar
3/4 cups unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup black coffee, cooled (I used a dark roast coffee. You can't taste the coffee, but the chocolate is deeper in flavor and richness with this ingredient
1 cup buttermilk (or 1 tablespoon lemon juice with milk to equal 1cup; or 1 tablespoon vinegar with milk to equal 1 cup)
1/2 cup canola (or vegetable) oil
1 teaspoon vanilla extract
RASPBERRY FILLING:
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup seedless raspberry jam
1 1/2 cups confectioners' sugar
FROSTING:
1 cup (2 sticks) unsalted butter, softened to room temperature
6 ounces bittersweet chocolate, melted and slightly cooled
2 cups marshmallow cream (7-ounce jar)
1/4 teaspoon almond extract
6 tablespoons confectioners' sugar

Steps:

  • CAKE: Preheat oven to 350°F. Butter, or spray with non-stick baking spray, 2 8x2-inch round cake pans (I used three cake pans). Line the bottoms with parchment paper, grease the paper, and then flour the pans (gently tap out any excess flour) or spray with non-stick spray Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Bake for approximately 25 minutes (approx) or until toothpick comes out clean. If using three pans, check the baking time at about 15 to 20 minutes. NOTE: The first time I bake a new cake recipe, I always check my cakes at 5 minutes less than the recommended baking time, just to be sure I don't overbake the cake. A toothpick inserted, should come out clean. Remove the cakes from the oven and allow them to cool in the pans for about 20 minutes before releasing them onto cooling racks; remove the parchment paper. Cool completely before adding the filling and frosting. RASPBERRY FILLING (can be made a day in advance; just cover it well and to keep it refrigerated): In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3 to 5 minutes). Add the raspberry jam and beat to combine. Turn the mixer down to low speed, and add the confectioners' sugar. Beat until smooth. Cover and set aside until ready to use. Note: The frosting is very smooth and not super thick. FROSTING: In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3 to 5 minutes). Easy way to melt chocolate: microwave for about 1 1/2 minutes, stir and set aside. Add the melted, cooled chocolate and beat until well combined and fluffy. On medium-speed, add the marshmallow cream, almond extract, and confectioners' sugar. Once everything is combined, increase the speed to medium-high and beat until the smooth and fluffy. Cover the bowl and refrigerate for 30 minutes. [Note: The frosting can also be made a day in advance, just be sure to keep it well covered and chilled until ready to use.] ASSEMBLE THE CAKE: If the cakes have domed tops, use a serrated knife to gently slice off a thin layer...just enough to give them an even surface. If the layers are pretty even, I simply set each layer, with the bottom side "up" and frost it from there. If the raspberry cream filling has been in the refrigerator, give it a good stir to soften it up a bit. (If it's too stiff, leave it covered at room temperature until spreadable.) Spread the raspberry cream over one of the cake layer. Place the other layer on top of the filling. Frost the rest of the cake (top and sides) with the chocolate buttercream. Serve the cake at room temperature. This cake is rich, so smaller slices will go a long way.

suraj lama hetauda nepal tamang
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A++++


Rosemary Lupahla
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Two thumbs up!


Ednilson Bombi
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I'll be making this cake again and again.


Arya Kumar
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This cake is a keeper!


A Wahab
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YUM!


bnl sakib3011
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Delicious!


Andrew Jimenez
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This cake was amazing! The perfect combination of chocolate and raspberry. I will definitely be making this again.


Scott Moody
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Meh.


Waqas Yousaf
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Not a fan. The cake was bland and the frosting was too rich.


Theekshana Tennage
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This cake was dense and dry. The frosting was too sweet and artificial-tasting. I wouldn't recommend this recipe.


twomanywalls
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This cake was a bit too sweet for my taste, but my kids loved it. They especially liked the chocolate fluff frosting. I think I'll try making it again with less sugar next time.


tesfu debas
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I'm not a huge fan of chocolate cake, but this one is an exception. The mocha flavor is subtle, and the raspberry buttercream filling is amazing. I would definitely make this cake again.


Poppy Ward
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This cake is so decadent and delicious. The raspberry buttercream filling is the perfect balance of tart and sweet. I would definitely recommend this cake for any special occasion.


Adekunle Michael
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I've made this cake several times now, and it's always a crowd-pleaser. The cake is moist and chocolatey, and the frosting is light and fluffy. I love that I can make it ahead of time, too.


inza rashid
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Wow! This cake was a hit at my daughter's birthday party. The kids loved the chocolate and raspberry flavors, and the adults appreciated the sophisticated taste. It was a bit time-consuming to make, but it was worth it.


Umarjan Umarjan
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This chocolate mocha cake is a dream come true! The raspberry buttercream filling and chocolate fluff frosting are the perfect complements to the moist and flavorful cake. I'm definitely making this again for my next party.