This raspberry and chocolate cake recipe makes a moist two layer cake with a cream cheese frosting, filled and topped with raspberry jam and pureed fresh raspberries.
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Preheat oven to 350 degrees F.
Grease and flour 2 - 9 inch round cake pans with butter.
Whisk together sugar, flour, cocoa powder, baking soda and salt. Mix in eggs, buttermilk, melted butter and vanilla until well incorporated. Stir in hot coffee until just incorporated.
Pour batter into prepared cake pans and bake for 30 - 35 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cakes out of pan and let cool completely on a wire rack.
Cream Cheese Frosting
Cream together cream cheese, butter and sugar until light and fluffy.
On first layer of cake pipe a circle of cream cheese frosting and alternate to raspberry jam, so that it looks like a target. Place layer of cake on top and spread cream cheese icing on top. Spread pureed raspberries on top and serve.