CHOCOLATE RASPBERRY HALF CAKE

Chocolate Raspberry Half Cake image

Provided by Amy CooksToo

Categories Cakes

Number Of Ingredients 18

1/2 c unsweetened natural cocoa powder
3/4 c all-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 c buttermilk
1/2 c granulated sugar
1/2 c packed brown sugar
1/3 c oil (melted coconut oil is what i use)
2 tsp pure vanilla extract
FROSTING
12 Tbsp unsalted butter, softened to room temperature
3 1/2 c confectioners' sugar
3 Tbsp heavy cream, 1/2 and 1/2 or milk
2 tsp pure vanilla extract
1/4 tsp salt, to taste
1/2 c raspberry preserves or jam

Steps:

1. CAKE Preheat the oven to 350°F In a medium bowl, beat the eggs, buttermilk, sugar, brown sugar, oil, and vanilla together until smooth. Sift in cocoa powder, flour, baking soda, baking powder, and salt and blend until smooth.
2. Pour batter to a 9 inch cake pan. Bake at 350 for 20 minutes and rotate the pan at least once in the oven. Continue to bake until a toothpick inserted into the center comes out almost clean (with a few moist crumbs), about 12 more minutes. The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan.
3. FROSTING Beat softened butter until completely smooth and creamy. Add the confectioners' sugar, cream, vanilla extract, and salt while beating. Increase to high speed and beat for 1 minute. Add the raspberry preserves by tablespoon full until the consistency is spreadable. You may not use the entire amount, if you use too much jam add more confectioners sugar.
4. ASSEMBLY Place the cake round on a cutting board and cut in half. Place the half on a cake platter. Spread some of the frosting over the top in an even layer. Place the other cake layer on top of the frosting and spread the rest of the frosting on top. Frost the top and sides of the cake and decorate as desired, I use fresh raspberries when I serve a slice. The cake can be kept, covered, at room temperature for up to 4 days.