Description
This Gluten Free Raspberry Chocolate Cake is a rich, moist, and decadent dessert perfect for chocolate lovers seeking a gluten-free option. The cake layers are infused with coffee for enhanced chocolate flavor and studded with fresh or frozen raspberries. Topped with a luscious cocoa buttercream frosting, this cake balances the tartness of raspberries and sweetness of chocolate in every bite.
Ingredients
Cake Ingredients
- 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
Raspberry Filling
- 1 1/2 cups raspberries (fresh or frozen)
- 3 tablespoons white sugar
- 1 tablespoon cornstarch
- Juice from 1/2 lemon
Chocolate Buttercream Frosting
- 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 teaspoons salt
- 2 teaspoons vanilla extract
Instructions
- Preheat: Preheat the oven to 350 degrees Fahrenheit. Grease and line two 8 or 9 inch round cake pans with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer, combine the melted butter, oil, and white sugar. Beat together for about 20 seconds until combined and slightly aerated.
- Add Wet Ingredients: To the butter and sugar mixture, add the eggs, whole milk, vinegar, and vanilla extract. Beat well until the mixture is smooth and fully incorporated.
- Add Dry Ingredients: Add the gluten free all purpose baking flour, cocoa powder, baking powder, baking soda, and salt to the wet ingredients. Beat to combine, then with the mixer running on low speed, slowly pour in the hot brewed coffee or boiling water until the batter is smooth and well combined. Be careful not to overmix to avoid a dense texture.
- Prepare Raspberry Filling: In a small saucepan, combine the raspberries, white sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Let it cool completely before using.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Chocolate Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Sift in the cocoa powder and powdered sugar gradually, mixing on low speed to combine. Add the heavy cream or whole milk, salt, and vanilla extract, then beat on medium-high speed until light, fluffy, and spreadable. Adjust consistency with more cream or powdered sugar if necessary.
- Assemble the Cake: Once the cake layers are completely cool, spread a layer of the raspberry filling on top of one cake layer. Place the second cake layer on top. Use the chocolate buttercream frosting to cover the top and sides of the cake smoothly. Decorate with extra raspberries if desired.
Notes
- Ensure all ingredients are at room temperature before mixing for best results.
- Using hot coffee instead of water intensifies the chocolate flavor.
- Fresh or frozen raspberries can be used interchangeably.
- If the frosting is too thick, add additional cream one teaspoon at a time until the desired consistency is reached.
- For a dairy-free option, substitute butter and cream with plant-based alternatives but note this may alter taste and texture.
- Store leftover cake covered in the refrigerator for up to 4 days.
