Chocolate-Raspberry Cake with Chocolate Buttercream

RECIPESPLUS
13Ingredients
65Minutes
900Calories

Ingredients

US|METRIC
  • 1/2 cup butter (softened, chopped)
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups self rising flour
  • 1/3 cup cocoa powder
  • 3/4 cup milk
  • 2 1/2 ounces frozen raspberries (plus extra to decorate)
  • buttercream (Chocolate)
  • 1/4 cup butter
  • 3/4 cup powdered sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons milk
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    Directions

    1. Preheat oven to 350°F. Lightly grease and line an 8 inch round cake pan with parchment paper.
    2. Cream butter and sugar until pale. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Sift flour and cocoa powder together then fold in, alternately with milk, beginning and ending with flour. Fold in raspberries. Transfer to prepared pan, smooth top and bake for 45-50 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
    3. Meanwhile, to make the buttercream, beat butter until pale. Add powdered sugar, cocoa powder and milk. Beat until combined. Spread over top and sides of cake. Decorate with extra raspberries.
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    NutritionView More

    900Calories
    Sodium51% DV1220mg
    Fat63% DV41g
    Protein29% DV15g
    Carbs41% DV124g
    Fiber28% DV7g
    Calories900Calories from Fat370
    % DAILY VALUE
    Total Fat41g63%
    Saturated Fat24g120%
    Trans Fat
    Cholesterol205mg68%
    Sodium1220mg51%
    Potassium430mg12%
    Protein15g29%
    Calories from Fat370
    % DAILY VALUE
    Total Carbohydrate124g41%
    Dietary Fiber7g28%
    Sugars64g128%
    Vitamin A25%
    Vitamin C10%
    Calcium35%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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