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Chocolate Cake with Raspberries & Cream Cheese Frosting

Chocolate cake

  • 8 ounces unsalted butter room temperature
  • 2 1/2 cups brown sugar
  • 4 eggs room temperature
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 3/4 cup flour
  • 2 tsp vanilla
  • 3/4 cup whole milk yogurt plain
  • 1 cup hot water

Raspberry filling

  • 2 cups raspberries (fresh or frozen)
  • 2 tsp fresh lemon juice
  • sugar, to taste

Cream cheese frosting

  • 8 ounces cream cheese room temperature
  • 8 ounces butter room temperature
  • 1 cup powdered sugar sifted
  • 2 tsp vanilla

For the cake:

Preheat oven to 350 F. Butter 2 - 10" cake pans and line bottoms with parchment.

1. In the bowl of a stand mixer with the paddle attachment, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, on medium speed. Stop and scrape down sides of bowl in between each egg. Beat on medium for 3-5 minutes.

2. In a medium bowl, sift together cocoa, flour, soda, and salt. Set Aside. In another bowl, mix together yogurt and vanilla.

3. Add about one third of dry ingredients into the mixing bowl and mix gently until almost incorporated. Add half of yogurt mix and stir in gently. Continue with remaining flour mix and yogurt, ending with the dry ingredients.  

4. Slowly and carefully, drizzle in the hot water while mixing on low. Mix until just incorporated.

5. Divide batter between the cake pans. Bake for about 27-33 minutes, until knife inserted in the center comes out clean and cake springs back lightly when pressed.  

6. Allow cakes to cool completely, then invert and remove parchment.

For raspberry filling:

Place raspberries and lemon juice in a pan on the stove.  Sprinkle with sugar and heat to boiling. Turn down heat and simmer until the raspberries break down, about 15 minutes or so. Taste as you go along and adjust sweetness to your liking.

For cream cheese frosting:

1. Place soft cream cheese into your stand mixer with the paddle attachment. Beat on medium until smooth and fluffy.  

2. Add softened butter and cream again until completely smooth - it should have a consistency similar to mayonnaise.

3. Add sifted powdered sugar a bit at a time. Again, taste as you go and adjust sweetness if you prefer. (I like my cream cheese frosting with about half as much sugar as recipes usually call for). Add vanilla extract and beat lightly until smooth.

To assemble:

1. When cakes are cool, spread raspberry filling onto bottom layer. Top with second layer and crumb coat with frosting.

2.Chill thoroughly.  

3. Finish icing with remaining frosting. Serve with any additional raspberry filling or fresh raspberries.

Best served at room temperature.

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