Homemade Chocolate Raspberry Cake with Buttercream

3️⃣ Prepare the Chocolate Buttercream

1. Cream the butter: Beat the softened butter for about 3 minutes until pale and fluffy, ensuring the frosting becomes light and spreadable.
2. Add cocoa and sugar: Add the cocoa powder and powdered sugar on low speed to avoid splattering. Mix until combined.
3. Add liquid: Pour in the heavy cream or milk and optional corn syrup, then beat on high speed for 3–5 minutes until glossy and smooth. Adjust with more cream for a softer consistency or more sugar for a firmer one.

4️⃣ Cake Assembly

1. Layer the cake: Place the first cooled cake layer on a serving plate. Spread a thick, even layer of raspberry cream on top, going almost to the edges.
2. Add the second layer: Place the second cake layer gently on top.
3. Frost: Cover the entire cake generously with the chocolate buttercream, smoothing it with a spatula or adding swirls for texture.
4. Decorate: Arrange the reserved fresh raspberries on top for a beautiful, fruity finish.

Serving Suggestion

Chill the cake for 30–60 minutes before slicing—this helps the layers set and makes for cleaner cuts. Add a sprinkle of finely grated chocolate or dusting of cocoa for an elegant touch.