Dark Chocolate Raspberry Cake

This lactose-free dark chocolate cake recipe calls for sandwiching sweet raspberry preserves between layers of moist, chocolate cake and covering it all in a smooth, dark chocolate French buttercream frosting. It’s Made with LACTAID® Lactose-Free 2% Milk, this rich and decadent dark chocolate olive oil cake has with just the right amount of sweetness to and gives you the perfect raspberry chocolate combination in every bite.

Prep 1 hr	Cook 40 min	Total 1 hr 40 min

Servings 16 Servings

Ingredients

For the Chocolate Cake

2 1/4 cups all-purpose flour

1 cup dutch process cocoa powder

3/4 cup black cocoa powder

2 teaspoon baking powder

2 teaspoon kosher salt

2 cups unsalted butter, room temp

2 3/4 cups granulated sugar

4 eggs, room temp

1 tablespoon vanilla extract

1 1/4 cup LACTAID® 2% Reduced Fat Milk, room temp

1 cup + 2 tablespoons extra light tasting olive oil ½ cup

For the French Dark Chocolate Buttercream Frosting

8 oz dark chocolate

6 egg yolks

1/2 cup + 2 tablespoons granulated sugar, divided

3 tablespoons water

16 tablespoons unsalted butter, room temp

1 teaspoon vanilla extract

For the Assembly

½ cup raspberry preserves

Fresh raspberries, for topping

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Directions

For the Chocolate Cake

Preheat the oven to 325 degrees F. Grease and line two 6-inch cake pans with parchment paper.
In a medium bowl, whisk together the flour, cocoa powders, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.
Mixing on low speed, add the eggs one at a time. Scrape down the bowl and mix in the vanilla.
Add half of the dry ingredients and mix until just combined. Mix in the LACTAID® 2% Reduced Fat Milk and oil, then the remaining dry ingredients until just combined. Scrape down the bowl to ensure everything is evenly incorporated.
Divide the batter between the prepared cake pans and smooth them out into even layers with an offset spatula.
Bake the cakes for about 35-40 minutes or until the edges begin to pull away from the sides of the pan and a toothpick inserted comes out clean.
Turn the cakes out onto a wire rack to cool completely.

For the French Dark Chocolate Buttercream Frosting

In a small heat-proof bowl, add the dark chocolate and place it over a pot of simmering water. Stir often until fully melted. Remove the bowl from heat and set aside.
Place the egg yolks and 24g (2 tbsp) of granulated sugar in a medium bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until thick and foamy (about 3 minutes) while you heat the sugar and water.
Heat the remaining 100g (½ cup) of granulated sugar and water in a small saucepan over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to a boil, or until it reaches 240 degrees F.
While the egg yolks are whisking on medium speed, slowly add the sugar syrup into the bowl. Continue mixing until the mixture has cooled down.
Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more.
Lastly, add the cooled melted dark chocolate and vanilla. Continue mixing on low speed until the buttercream is completely smooth.
Transfer ⅓ of the buttercream to a piping bag.

To Assemble the Cake

Place the first cake layer on a cake stand. Pipe a dam of buttercream around the edge of the cake. Fill the center with 85g (¼ cup) of raspberry preserves.
Top with the second cake layer and repeat.
Add the last cake layer and top with a few scoops of buttercream. Use an offset spatula to smooth out the top and spread the excess all over the sides.
Continue decorating the cake as desired. Top with fresh raspberries, and enjoy!