Recipe made for 6-inch sized cake with 2 layers.

CAKE
1/3 cup + 2 tbsp unsweetened cocoa powder
1/2 cup hot water
3/4 cup cake flour
1/2 cup + 1 tbsp brown sugar, packed
1/4 cup granulated sugar
3/4 tsp baking soda
1/2 tsp baking powder
pinch of salt
1/3 cup + 1 tbsp full fat greek yogurt, at room tempurature
2 tbsp refined coconut oil (liquid at room tempurature)
1 egg, at room tempurature
2 tsp vanilla extract or paste

FILLING
4 cups frozen raspberries
3/4 cup granulated sugar
1 tbsp lemon juice
2 tsp lemon zest
1/4 cup water
3 tbsp cornstarch + 3 tbsp water

FROSTING
1 cup (2 sticks) salted butter, at room tempurature
3 cups powdered sugar
2 tsp milk, or more as needed
2 tsp vanilla extract or paste
3/4 cup cocoa powder
pinch of salt
1 cup full-fat cream cheese (block), at room tempurature

CAKE

Preheat oven to 350 degrees and grease two 6 inch round cake pans. Place cake liner at bottom of pan and dust greased pans with cocoa powder.

Heat water in the microwave until hot, whisk in cocoa powder until dissolved and set aside to cool.

In a large bowl, whisk together the cake flour, both sugars, baking soda, baking powder, and salt. Add the greek yogurt, coconut oil, egg, vanilla, and cocoa water, and mix until just combined.

Divide the batter evenly between your two greased and dusted cake pans. Bake for 20-22 minutes (@ 350 degrees) or until a toothpick inserted into the center only comes out with crumbs.

Let the cakes cool for 10-15 minutes. Run a knife around the inside of the pans to help release the cakes when flipped over. Allow the cakes to cool completely before assembling, or wrap each individual cake in plastic wrap (once fully cooled) and store in fridge overnight.

FILLING

Prepare your raspberry filling by placing the frozen raspberries, sugar, lemon juice and zest, and water in a saucepan over medium-high heat, uncovered.

Stir the mixture until it begins to boil, then lower to medium-low heat and allow to simmer for 10-15 minutes.

Remove from stove and pour the filling into a metal strainer suspended over a medium bowl. Push the filling through with pressure using a rubber spatula until all the filling has been strained. Throw away the seeds/pulp that remains. Rinse out your saucepan of any residue, we will use it again and we do not want any remaining seeds.

In a small bowl, mix together the water and cornstarch until smooth. Add the mixture to the strained raspberry filling and stir until it is combined. Pour the filling back into the pot and heat on stove over medium-high heat, stirring constantly. The mixture will thicken significantly within 3-5 minutes. Once it is thick enough to coat the spatula, remnove from heat and pour into a jar or bowl to cool. Cover with lid/plastic wrap and place in fridge for 1 hour or overnight.

BUTTERCREAM

Prepare the chocolate buttercream by creaming the softened butter in a large mixing bowl using a hand mixer (or a stand mixer) for about 1 minute. Add roughly half of the powdered sugar and mix until combined. Add milk and remaining powdered sugar, cocoa powder, vanilla, salt and mix until combined. You can add a little more milk as needed if it’s too dry to combine. Finally mix in your softened cream cheese until combined.

ASSEMBLE CAKE

Assemble the cake on a turntable. Place your cake board (or plate) at the center of the turntable and put a small dallop of frosting at the center of the board. Place your first cake layer at the center of the board on top of the frosting (this helps the cake adhere to the board). Spread a layer of frosting on the surface of the cake layer only and smooth it out with an offset spatula so it is level. Pipe a frosting boarder around the top edge and add your raspberry filling (generously) inside the border of the frosting, smoothing it out again, keeping it level.

Add your second cake layer on top and pile on a mound of frosting on top of the cake. With your offset spatula, smooth the frosting from the top while rotating, so it starts to go over the side. Smooth out the sides while rotating to get as even and smooth of a surface as possible. Lastly, placing your clean offset spatula over the top edges of the cake and pulling the spatula towards you, giving you a crisp top edge. Refrigerate your cake for 10 minutes. Then pipe whatever design as desired and enjoy.

STORE

Store cake in an airtight container or plastic wrapped in the fridge for up to 6 days. In order to plastic wrap the cake without smudging the design, place cake in fridge unwrapped for about 10-15 minutes or until the frosting surface has firmed. Then wrap cake with plastic wrap and return to the fridge.

Follow along on Instagram for process videos and recent bakes!