Instructions
step 1 Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
step 2 In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
step 3 Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
step 4 Carefully stir in boiling water until the batter is smooth (batter will be thin).
step 5 Pour batter evenly into prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
step 6 Cool cakes in pans for 10 minutes, then remove and let cool completely on wire racks.
step 7 In a bowl, beat butter until creamy. Add powdered sugar, cocoa powder, vanilla, salt, and cream. Beat until smooth and fluffy.
step 8 In a small bowl, mix raspberry preserves with lemon juice for a brighter flavor.
step 9 Place one cake layer on a serving plate. Spread a layer of frosting, followed by a layer of raspberry filling.
step 10 Top with the second cake layer. Frost the top and sides of the cake with remaining frosting.
step 11 Spread raspberry preserves over the top center of the cake and garnish with fresh raspberries around the edge.
Storage and Reheating Tips
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.
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