Moist Chocolate Cake With Raspberry Preserves

Ever have one of those days where only a giant slab of chocolate cake can fix things? Yeah, me too. But who has time for a whole kitchen overhaul just for a craving? Not us, friend. So, let’s make some magic happen with minimal fuss and maximum deliciousness. We’re talking about a ridiculously moist chocolate cake that gets a sassy little zing from raspberry preserves. Get ready to impress everyone (mostly yourself, let’s be real) without breaking a sweat.

Why This Recipe is Awesome

Okay, listen up. This isn’t just *any* chocolate cake. This is THE chocolate cake. We’re talking melt-in-your-mouth moist, intensely chocolatey, and then BAM! A bright, tart zing of raspberry preserves to cut through all that rich goodness. It’s like a party in your mouth, and everyone’s invited. Plus, it’s so straightforward, even your pet goldfish could probably supervise (disclaimer: don’t let your goldfish supervise baking). Seriously, it’s pretty **foolproof** and incredibly satisfying.

Ingredients You’ll Need

Gather your troops! Here’s what you’ll need to make this chocolatey masterpiece:

• All-purpose flour: 1 ½ cups. Because we’re not fancy bakers here, just efficient ones.
• Granulated sugar: 1 ½ cups. Makes things sweet, duh.
• Unsweetened cocoa powder: ½ cup. Go for the good stuff if you can; it makes a difference, IMO.
• Baking soda: 1 teaspoon. Our leavening agent – gotta make it rise, baby!
• Baking powder: ½ teaspoon. More rising power!
• Salt: ½ teaspoon. Just a pinch, because salt enhances chocolate. Science!
• Large eggs: 2, at room temp if you’re feeling ambitious (but don’t sweat it too much).
• Buttermilk: 1 cup. The secret to that super moist crumb!
• Vegetable oil: ½ cup. Keeps it ridiculously moist, no butter needed in the cake itself, which is kinda genius.
• Pure vanilla extract: 1 teaspoon. Because flavor is everything.
• Hot water or hot coffee: 1 cup. The true secret weapon for deep chocolate flavor and moisture. Don’t skip it!
• Raspberry preserves: ½ cup (or more, no judgment here!). The star of the show (besides the cake), choose a good quality one. Seedless is a bonus.

Step-by-Step Instructions

1. First things first, get that oven nice and toasty to 350°F (175°C). Grease and flour a 9×13 inch baking pan. No sticking allowed!
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumpy bits. We’re aiming for smooth sailing.
3. In another medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined. This is where the magic starts to happen.
4. Pour the wet mixture into the dry ingredients. Mix until just combined – **do not overmix**! A few small lumps are perfectly fine; we’re not making concrete here.
5. Carefully pour in the hot water (or coffee!). Stir gently until the batter is smooth and well combined. It will be quite thin, but that’s a good thing, trust me on this.
6. Pour the glorious batter into your prepped pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. **Keep an eye on it** after 25 minutes!
7. Let the cake cool completely in the pan on a wire rack. Patience, young padawan! Once completely cool, slather that gorgeous raspberry preserve all over the top. Or, if you’re feeling fancy, slice the cake horizontally and fill it, then top it off! Your call, boss.
8. Cut into squares and serve. Prepare for immediate applause, adoration, and demands for the recipe. You’ve earned it!

Common Mistakes to Avoid

• Overmixing the batter: Hello, dry, tough cake! We want moist and tender, remember? Mix until *just* combined, then back away slowly.
• Ignoring the preheat instruction: Your oven needs to be ready to party when the cake goes in. A cold oven equals uneven baking and potentially a sunken cake. Rookie move!
• Poking the cake mid-bake: Patience, grasshopper! Opening the oven door too early can make your cake sink. Wait until at least the 25-minute mark before even thinking about peeking.
• Slathering preserves on a warm cake: Oh no, friend! This will just make your preserves melt and run everywhere, creating a sloppy mess. **Cool completely** for neat layers and perfect spreading.

Alternatives & Substitutions

Feeling a little rebellious? Here are some ideas to mix things up:

• Not a raspberry fan? *Gasp!* Kidding! You can totally use **strawberry, cherry, or even apricot preserves**. Or, if you’re feeling extra fancy, a lemon curd would be absolutely divine. Just sayin’.
• No coffee? No problem. Hot water works perfectly fine. But the coffee really deepens that chocolate flavor without making it taste like coffee, FYI. It’s like a secret chocolate enhancer!
• Can I use butter instead of oil? For the cake itself, stick with oil for maximum moisture and a tender crumb. Butter changes the texture. Save butter for your toast, friend.
• Out of buttermilk? Easy fix! Measure out regular milk and add a tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes until it curdles slightly. Voila! Instant buttermilk.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (mostly sarcastic) answers!

1. Can I make this cake in advance? Absolutely! It tastes even better the next day, so it’s a fantastic make-ahead dessert. Just cover it tightly with plastic wrap once cooled and preserved.
2. What if I don’t have a 9×13 inch pan? You can totally use two 8-inch round pans, but you’ll need to adjust baking time (likely less, around 25-30 minutes). Or, halve the recipe for a smaller cake in an 8×8 pan. Get creative!
3. My cake came out dry. What did I do wrong? Usually, this means you either overbaked it or overmixed the batter. **Pay attention to those baking times and mixing cues**! Baking is a delicate dance, after all.
4. Can I add chocolate chips? Um, is that even a question? Of course! A half-cup of semi-sweet chocolate chips stirred into the batter would be a delicious addition. More chocolate, always a win!
5. Is this cake freezer-friendly? You betcha! You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to a month. Thaw in the fridge overnight before assembling.
6. What if I don’t like preserves? Don’t want the fruit? No worries! This cake is fantastic on its own with a simple dusting of powdered sugar, or even a luscious chocolate ganache. Live your best cake life!

Final Thoughts

So there you have it! A ridiculously easy, incredibly moist chocolate cake with that perfect tart punch of raspberry. You’ve just unlocked a new level of dessert-making prowess, my friend. Go on, take a bow. You’ve earned it! Now go impress someone—or yourself—with your new culinary skills. Happy baking (and eating)!