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Chocolate Cake with Raspberry Filling and Coconut Cream Frosting

An excellent and very simple chocolate cake with a raspberry filling and super easy sour cream frosting.
Prep Time20 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Cake
Servings: 12
Author: Cookie Madness

Ingredients

  • 1 3/4 cups cups all-purpose flour
  • 3/4 cup unsweetened cocoa used Valrhona Dutch
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk
  • 1/2 cup canola oil
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 3/4 cup boiling water

Filling:

  • 1 cup more or less as desired raspberry pie filling

Frosting:

  • 1 1/2 cups heavy cream
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup confectioners’ sugar
  • 2 cups unsweetened coconut flakes, chips or shredded

Instructions

  • Heat oven to 350°F. Grease two 8 inch x 2 inch round cake pans. Line bottoms with wax paper or parchment, then grease again and dust with flour.
  • In a large bowl, mix together flour, cocoa, granulated and brown sugars, baking soda, baking powder and salt.
  • In a large measuring cup or bowl, whisk together milk, oil, eggs and vanilla. Add the milk mixture to the flour mixture and mix until fully incorporated.
  • Add the boiling water to the batter and mix well to combine (the batter will be thin). Divide the batter between the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
  • If using pie filing, split the layers horizontally and fill split layers with pie filling.
  • Beat the heavy cream, sour cream and confectioners’ sugar in a large bowl until stiff peaks form. Place one of the filled cakes on a platter and spread 1 cup frosting over the top. Top with the remaining cake and frost with the remaining icing. Gently pat the coconut all over the cake. Serve immediately or refrigerate, up to 1 day.

Notes

Try with cherry pie filling.