Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 egg yolks (unbeaten)
  • 1/2 cup buttermilk
  • 1/2 cup butter (room temperature)
  • 1 cup granulated sugar
  • 2 egg whites (beaten stiff)
  • 4 ounces 1 bar semi-sweet baking chocolate
  • 1 teaspoon vanilla
  • 1 batch of my Raspberry Buttercream frosting HERE
  • Fresh raspberries for topping

Instruction

  • Sift or whisk together flour, salt, and baking soda in a bowl. Set aside.
  • Melt chocolate in a small microwave-safe bowl in the microwave for 30 seconds at a time, stirring between each interval, until chocolate is fully melted. When chocolate is fully melted, set aside to cool a bit.
  • In a large mixing bowl, cream together butter and sugar until light and fluffy.
  • Add egg yolks, one at a time, beating well after each addition.
  • Mix in cooled chocolate and vanilla.
  • Add flour mixture alternately with buttermilk, in thirds. (So add about a third of the flour mixture, followed by ⅓ cup of milk, and continue the process until both are entire mixed in). Beat after each addition until smooth.
  • Fold in stiff egg whites.
  • Bake at 350° in a lined and greased cake pan for 25-35 minutes, until cooked through. This recipe will make about (2) 8-inch layers or one very thick 9-inch layer or 2 thin 9-inch layers. Bake time will vary slightly based on which option you choose.
  • Remove cake from the oven and allow to cool completely.
  • While cake is cooling, prepare raspberry buttercream according to THIS RECIPE.
  • When cake is cooled, frost with raspberry buttercream and top with fresh raspberries