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Ingredients:
For the cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
For the raspberry filling:
• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup water
For the frosting:
• 1/2 cup unsalted butter, at room temperature
• 8 oz cream cheese, at room temperature
• 4 cups confectioner's sugar
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
Instructions:
1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, or line with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients and beat on medium speed with an electric mixer for 2-3 minutes, until well combined.
4. Gradually add the boiling water to the cake batter, stirring until smooth.
5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. To make the raspberry filling, combine the raspberries, sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and let cool completely.
8. To make the frosting, beat the softened butter and cream cheese in a large mixing bowl until light and fluffy. Gradually add the confectioner's sugar, one cup at a time, and beat until well combined. Stir in the vanilla extract and cocoa powder until fully incorporated.
9. To assemble the cake, place one of the cooled cakes onto a plate or cake stand. Spread the raspberry filling on top of the cake, then place the second cake on top. Spread a thick layer of frosting on top and around the sides of the cake, smoothing it out with a spatula.
10. Chill the cake in the refrigerator for at least 30 minutes before serving.
Enjoy your delicious Chocolate Raspberry Cake!


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