Unlike most cakes, which require separate bowls for both wet and dry ingredients, this recipe allows you to mix everything together in one. The final result is a moist and rich chocolate cake, perfect for special occasions (or on days when your chocolate craving strikes!). If you’ve never used olive oil in baked goods before, prepare to be amazed at how well its slight bitter notes pair with dark chocolate.
If you are feeling particularly festive, you can easily turn this into a two-layer cake by dividing the batter in half between two 8-inch pans.
Related: Birthday Cake Recipes That Will Make Anyone a Dessert Person
ingredients
Cake
Frosting
directions
Any extra frosting can be frozen in an airtight container for 3 months.
Grease and line a 9-inch pan. Preheat oven to 350°F.
Stir sugars, flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
Add eggs, buttermilk, oil and vanilla. Mix on medium speed with a stand or hand mixer until smooth. Scrape down the sides of the bowl.
Carefully stir in the hot coffee until you have a smooth batter. Pour it into the prepared pan.
Bake for 1 hour or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Optional: If your cake is domed in the middle, you can choose to even it out carefully with a sharp, serrated knife.
For the frosting, press thawed raspberries through a small mesh sieve over a small bowl. You should be left with about 2-3 tablespoons of raspberry puree.
Beat cream cheese and butter together in a large bowl until smooth. Sift over sugar and cornstarch and beat again on low. Scrape down the bowl before mixing in raspberry puree, vanilla and salt.
Dollop as much frosting as you like onto the top of the cake, spreading it out with the back of a spoon. Garnish with fresh raspberries and edible flowers, if using.
