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Chocolate and Raspberry Cake 🍫🎂
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This chocolate and raspberry cake is a 2 layer, 9” round chocolate cake. It has a seedless raspberry jam filling, covered in decadent chocolate buttercream frosting, and raspberries plus chocolate curls for details. I used a #wilton comb for the sides and an 8B open star tip for the top details. Yum!!! I can't explain how the chocolate buttercream just melts in your mouth! Enjoy!
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Music by: John Bartmann
johnbartmann.com/
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Chocolate Buttercream Recipe
Ingredients for (to frost two 8” or 9” cake layers or three 6” layers):
2 cups unsalted butter, room temperature
1/4 tsp salt
1 tbsp pure vanilla extract
7 cups powdered sugar
1 cup unsweetened cocoa powder
3 tbsp heavy whipping cream

Directions:
-Beat the butter in a mixer until creamy.
-Add salt and vanilla and mix until combined.
-Add half of the powdered sugar, all the cocoa powder, and 2 of the three tablespoons of cream. Slowly mix until well combined.
-Add the rest of the powdered sugar and last tablespoon of cream and mix until combined.
-Frost and pipe as desired!

Note: Use your favorite cake mix for the cake layers. On the cake box recipe, I typically substitute the water for milk, I double the oil in butter, and add one more egg than is called for. This makes for a richer, moister cake! Enjo