Decadent Chocolate Raspberry Delight

For the Moist Chocolate Cake:

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 teaspoons instant espresso powder (optional, enhances chocolate flavor)
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• ½ cup + 2 tablespoons grapeseed or canola oil (or other neutral oil)
• 1 cup granulated sugar
• 1 cup brown sugar (packed)
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk, at room temperature
• 1 cup hot water (freshly boiled)

For the Raspberry Cheesecake Frosting (Swiss Meringue Buttercream base):

• 3 large egg whites
• 1 cup granulated sugar
• 1 ½ cups unsalted butter, softened and cut into pieces
• ½ cup cream cheese, full-fat and softened
• ¼ cup seedless raspberry jam, or to taste
• 2 teaspoons vanilla extract
• Optional: A few drops of deep pink or red gel food coloring for richer color

For the Assembly and Garnish:

• Additional seedless raspberry jam
• Fresh raspberries
• White nonpareil sprinkles, optional

Instructions

Bake the Chocolate Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and set aside. Ensure pans are thoroughly coated to prevent sticking.
2. In a large bowl, sift together the flour, cocoa powder, instant espresso powder (if using), baking powder, baking soda, and salt. Whisk well to combine and set aside. Sifting prevents lumps and ensures even distribution of dry ingredients.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the grapeseed or canola oil and both granulated and brown sugars on medium speed for 2 minutes until light and fluffy. With the mixer still on medium speed, add the eggs one at a time, incorporating each fully before adding the next, then stir in the vanilla extract. Stop the mixer and scrape down the sides and bottom of the bowl thoroughly to ensure all ingredients are incorporated.
4. Turn the mixer to low speed and gradually add the dry flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until barely combined after each addition. Stop the mixer and scrape down the bowl. With the mixer on low, slowly stream in the hot water. Mix on medium-low for no more than 30 seconds, or just until the batter is smooth and combined. Overmixing can lead to a tough cake. The batter will be quite thin.
5. Evenly divide the thin batter among the three prepared pans. Bake for 23 to 25 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean with no wet batter. Let the cakes cool on a wire rack for 10 to 15 minutes in their pans before carefully inverting them onto the rack to cool completely. Ensure they are fully cooled before slicing.
6. Once completely cool, use a long, sharp serrated knife to carefully slice each cake in half horizontally. This will create six thinner cake layers in total.

Make the Raspberry Cheesecake Frosting:

1. In the heatproof bowl of an electric mixer (or a large metal bowl), lightly whisk together the egg whites and granulated sugar. Fill a saucepan with a few inches of water and bring it to a gentle simmer over medium-low heat. Place the mixer bowl directly on top of the saucepan, ensuring the bottom of the bowl does not touch the simmering water, to create a double-boiler.
2. Whisking constantly to prevent the egg whites from scrambling, heat the egg mixture until it registers 160°F (71°C) on a candy thermometer. Once the temperature is reached, carefully remove the bowl from the saucepan and transfer it to the stand mixer.
3. Using the whisk attachment, whip the egg mixture on high speed for 8 to 10 minutes until it forms stiff, glossy peaks and the outside of the mixing bowl feels cool to the touch (indicating it has returned to room temperature). This creates the stable meringue base. Stop the mixer and swap the whisk attachment for the paddle attachment.
4. With the mixer on medium-low speed, begin adding the softened unsalted butter, a few tablespoons at a time, mixing thoroughly until each addition is fully incorporated before adding more. Continue until all butter is added and the mixture is smooth. Next, add the softened cream cheese, raspberry jam, and vanilla extract.
5. Increase the mixer speed to medium-high and beat until the frosting becomes incredibly silky and smooth. If at any point the buttercream appears curdled or separated, simply keep mixing; often, it will come together after a few more minutes. If the buttercream appears too soupy or liquidy, try placing the entire bowl in the refrigerator for about 10 to 15 minutes to firm up slightly, then mix again until smooth. For a richer, more vibrant pink color, you may add a few drops of deep pink or red gel food coloring at this stage.

Assemble the Cake:

1. Place one of the bottom cake layers on a cake board, serving platter, or turntable. Spread a thin, even layer of about ¼ cup of seedless raspberry jam across the entire surface. The jam layer doesn’t need to be thick, but it should cover the cake from edge to edge. Use more if desired. Carefully place the next cake layer on top and repeat the process with jam, continuing until all six cake layers are stacked.
2. Apply a thin “crumb coat” of the Raspberry Cheesecake Frosting over the entire stacked cake. This first layer traps any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat. Once set, apply the remaining frosting, reserving a small portion if you plan to pipe decorations. Use an offset spatula or a decorating comb to create decorative texture on the sides, if desired. For an elegant finish, fit a piping bag with a French star tip and pipe small “kisses” or rosettes around the top edge of the cake. Finish by scattering white nonpareil sprinkles and fresh red raspberries on top for a beautiful and delicious garnish.

• The chocolate cake batter will be noticeably thin; this is a characteristic of the recipe and contributes to its exceptional moistness. Do not be tempted to add more flour.
• Always ensure your cream cheese is thoroughly softened to room temperature for the frosting. Cold cream cheese will result in a lumpy, unappealing frosting texture. For best results, gently stir the softened cream cheese in a separate bowl until smooth before adding it to the buttercream.
• Room temperature ingredients (eggs, buttermilk, butter, cream cheese) are crucial for proper emulsification and a smooth, consistent batter and frosting. Plan ahead to bring them out of the refrigerator.
• Do not overbake the chocolate cake layers. A clean toothpick means they’re done. Overbaking can lead to a dry cake.
• If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the rest of the cup with regular milk up to the 1-cup mark. Let it sit for 5-10 minutes until it slightly curdles before using.