Fudgy Cake with Pink Raspberry Frosting (Print Version)

# Ingredients:

→ For the Chocolate Cake

01 - 1 and 3/4 cups all-purpose flour
02 - 3/4 cup cocoa powder, dutch process preferred
03 - 1 and 1/2 teaspoon baking powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup vegetable oil
07 - 2 cup granulated sugar
08 - 2 large eggs
09 - 2 teaspoons vanilla extract
10 - 1 cup buttermilk, room temperature
11 - 1 cup very hot coffee, or boiling water

→ For the Raspberry Buttercream

12 - 2 cups fresh raspberries
13 - 1 cup unsalted butter, softened to room temperature
14 - 3 and 1/2 to 4 cups powdered sugar
15 - 2-3 tablespoons whipping cream

# Instructions:

01 - Preheat the oven to 350F degrees. Grease and flour a 9x13 inch baking pan and set aside
02 - In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt
03 - In a separate large bowl using a stand or hand-held electric mixer, beat together the oil, sugar, eggs and vanilla on medium speed until combined
04 - Turn the mixer down to low speed and beat in the buttermilk, followed by the flour mixture. Scrape down the sides of the bowl as necessary. Then with the mixer on low speed carefully beat in the hot coffee (or boiling water)
05 - Pour the batter into the prepared pan, and bake for about 30-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool fully before frosting
06 - Put the raspberries in a blender or food processor and process. Put the mixture through a strainer, using a spoon to push through the juice and discard the seeds
07 - Pour the raspberry puree into a small saucepan. Heat over medium heat stirring frequently. Allow the mixture to boil and reduce in volume until you have about 1/4 to 1/3 cup of thick raspberry puree (about 10 minutes). Allow to cool fully
08 - In a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until softened and fluffy. Then turn the mixer down to low speed and carefully beat in 3 and 1/2 cups of powdered sugar
09 - Once fully combined add in 1/4 cup of the cold raspberry puree (it must be cold before adding to avoid separation). Beat in the raspberry puree, followed by the whipping cream 1 tablespoon at a time. Add additional powdered sugar if frosting is too thin
10 - For best results, put cake in freezer for 20 minutes to reduce crumbs. Then frost the cake using a flat edge knife. Cut and serve

# Notes:

01 - Cake stores best in the fridge in an air-tight container
02 - Make sure raspberry puree is completely cool before adding to buttercream
03 - Hot coffee enhances the chocolate flavor but can be replaced with hot water
04 - Freezing cake briefly before frosting helps prevent crumbs in the frosting

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