Ingredients: |
Ingredients: Cake:
3 1/4 c. all purpose flour
1 tsp. baking power
1/2 tsp. baking soda
/4 tsp. salt
1 c. unsalted butter, melted
1 /4 c. sugar granulated)
2 lg. eggs room temp.
2 c. buttermilk
2 tsp. vanilla extract
1 1/4 c. raspberries fresh or frozen (not thawed)
3/4 c. mini or regular semi-sweet chocolate chips
* 3 - 9x9x2 greased round cake pans
Milk Chocolate Frosting:
1 c. unsalted butter, room temp.
3-4 c. confectioners sugar
3/4 c. unsweetened cocoa powder
3-5 T. heavy cream or half and half
1 tsp. vanilla extract
salt, to taste
chocolate chips and raspberries for decorations
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Directions: |
Directions:Preheat oven to 350º
Cake:
Whisk the flour, baking soda, and salt together in a lg. bowl. Set aside. In lg. bowl melt butter in microwave. Vigorously whisk in the sugar, then the eggs, milk, and vanilla extract. Slowly whisk the wet ingredients into the dry, until hardly any lumps remain. Butter will be very thick, try not to over mix. Fold in raspberries and choc-chips, be careful not to break the raspberries or they will bleed into the batter. Divide batter evenly between the cake pans. Bake 22 - 24 minutes, making sure to loosly cover pans with aluminum foil halfway through so tops of cake don't burn, cakes are done when toothpick inverted to center come out clean. Cool in pans on wire racks.
Frosting:
Cream butter with mixer 3- 4 minutes. Add 3 c. powdered sugar and 3/4 c. of cocoa powder. Mix on low. Add 3 T. of heavy cream and 1 tsp. vanilla extract. If frosting is too thin, add up to 1 more cup powdered sugar, if too thick, add up to 2 more T. of heavy cream. Add salt to taste (about 1/4 tsp.)
*Trim off tops of cake to level them off. Frost bottom layer. Add second layer and frost; top with 3rd layer. Frost rest of cake.
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This recipe for Raspberry Chocolate Chip layer cake with chocolate frosting is from