Chocolate-Raspberry Cake

This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries scattered on top.

Chocolate-Raspberry Cake


INGREDIENTS
Cake
  • Vegetable-oil cooking spray
  • 1 1/2 cups all-purpose flour
  • 1/4 cup Dutch-process cocoa powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 1/2 sticks unsalted butter, room temperatur
  • 1 1/4 cups sugar
  • 3 large eggs, room temperature
  • 1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
  • 1 cup buttermilk, room temperature
  • 4 ounces bittersweet chocolate (61 percent cacao), melted and cooled

Filling
  • 4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
  • 3/4 cup plus 2 tablespoons sugar
  • Pinch of coarse salt
  • 2 teaspoons fresh lemon juice
  • Chocolate Frosting for Chocolate-Raspberry Cake

DIRECTIONS
  1. Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
  2. Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
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