Moist Chocolate Cake with Chocolate Chip Frosting and Raspberry filling

I had never before made cake from scratch, so i thought i’d give it a whirl, and wow wow wow, this cake was absolutely amazing, and i will be making it whenever i have the excuse, birthdays, holidays, i will just show up with this cake because i secretly am drooling just thinking about how delicious it was!

Cake Ingredients:

  • 1.5 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup skim milk + ¼ of a lemon juice (I do this instead of buttermilk, but you could use buttermilk)
  • 1/2 cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup hot coffee
  • 1 cup frozen raspberries
  • 1 cup strawberries, halved


Preheat oven to 350 degrees. Grease two 9-inch baking pans and set aside be sure to put parchment paper on the bottom of the pans if using spring form ones, or else the batter will ooze out the bottom like mine did. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk and lemon juice, melted butter and vanilla extract; stir by hand or with a mixer for 2 minutes on medium speed. Stir in hot coffee slowly. Pour batter evenly between the two pans and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in centre comes out clean. Cool completely on wire racks before frosting.

For the frosting (makes enough for 1 middle layer of cake and outside of cake):

  • ¼ stick butter
  • ½ cup sugar
  • 2 cups confectioners sugar
  • 1/8 cup skim milk
  • 1/8 cup Fat Free half and half
  • 1 cup semi sweet chocolate chips
  • 1 tsp vanilla extract


In a microwave safe bowl melt the butter. Next add the chocolate chips stir every 30 seconds until melted. Wisk in remaining ingredients. Wisk until there are no more clumps and the frosting is smooth. Cool in fridge for 30 minutes to an hour-until it has a nice smooth consistency.

To assemble the cake:

Put 1 layer of the cake on the platter you would like to serve it on. Spread 1/3 of the frosting on the top of the layer, then put all the raspberries on it. Put the remaining cake on top, then use the remaining frosting to frost the top/sides. Top the cake with the cut strawberry halves.

Get ready to eat the best cake you’ve ever had!

 Ingredients for the best chocolate cake in the world

 First layer on the tray (as you can see i had some issues getting the cake out of the pan!

 chocolate chip frosting ingredients

 Chocolate chip frosting consistency

 Add a layer of frosting and evenly distribute the frozen raspberries (they can be directly frozen if serving the next day-it gives them time to thaw and for the flavors to develop.

 add the top layer, frost the whole cake, and viola!

 You can dress it up with a candle like I did for my mommy’s birthday!

Subscribe to the Sweet Phi Newsletter

Join my mailing list to receive a free copy of my eCookbook and stay up to date with the latest on the Sweet Phi blog!

You have Successfully Subscribed!

Showing 5 comments
  • Simple.Heavenly.Eats

    Oh my gosh I think I’m drooling!! Looks heavenly!!

    • sweetphi

      I drool just thinking about the cake, once you’ve had it you will drool just thinking about the next time you’ll have it :)

  • Eggton

    This looks just awesome!

    • sweetphi

      Thanks! It was! Have you ever made a cake from scratch?

pingbacks / trackbacks
  • […] is just in time for Valentines day and uses a recipe I made for Chocolate Cake with Raspberries (click here for original post) and then includes the assembly directions from this awesome post I found last year and have been […]

Leave a Comment