Chocolate Cake with Raspberry Buttercream

Ingredients

• 2 cups all-purpose flour

• ¾ cup cocoa powder

• 2 cups sugar

• 1 teaspoon salt

• 1½ teaspoons baking soda

• 2 teaspoons baking powder

• 1 teaspoon espresso powder

• 2 large eggs

• 1 cup hot water

• 1 cup milk

• ½ cup vegetable

• 2 teaspoons vanilla extract

• Raspberry Buttercream Frosting Recipe

• Frozen or Fresh Raspberry's

• 5 Cups Caster/Powdered Sugar

• 1 Stick Butter i.e. 1 Cup

Instructions:
Preheat oven to 170º C. Prepare two 9-inch cake pans by buttering and lightly flouring For the chocolate cake

• Sieve flour, cocoa, baking powder, baking soda and salt to a large bowl. Add Sugar and espresso powder. 

• Add milk, vegetable oil, eggs (1 at a time), and vanilla extract to flour mixture and mix together on medium speed until well combined. 

• Carefully add boiling water to the cake batter until well combined.

• Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted in the centre of the chocolate cake comes out clean.

• Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Raspberry Buttercream Frosting Recipe

• In a saucepan, boil the berries. Use a wooden spoon to break the berries apart

• Simmer until you have about 1/2 cup of liquid

• Remove from the heat and let it cool

• With a mixer, beat butter on a medium speed for 2 minutes 

• Add powdered sugar - 1 cup at a time

• Mix until completely smooth, then add the Raspberry extract and mix until well combined

Note:

• Its important to cool the cake completely before frosting. I suggest make the cake a day before and frost the next day.