Raspberry Chocolate Cake

For the cake:
Preheat oven to 350ºF.

Grease and flour two 9-inch round cake pans. Set aside.

In the bowl of a stand mixer or in a large bowl with an electric mixer, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and uniform throughout. Add eggs, buttermilk, coffee, oil, and vanilla and mix thoroughly.

Divide batter evenly into the cake pans. (The batter will be thin.) Dot each pan of batter with 1/2 cup of raspberries.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

For the whipped chocolate icing:
In the bowl of a stand mixer or in a large bowl with an electric mixer, cream the butter and hot coffee together. Add cocoa powder, sugar, chocolate milk, and vanilla. Use the whisk attachment to whip the icing until fluffy and lighter in color, about 3–4 minutes, scraping down the sides of the bowl as necessary.

Place one cake layer on a cake stand or plate and spread or pipe with half of the chocolate icing. Dot with fresh or frozen raspberries. Add the next layer and spread or pipe the remaining icing on the top. Dot with fresh or frozen raspberries. Refrigerate until ready to serve.

Chocolate cake recipe from My Baking Addiction.