Rich, decadent chocolate cake with a creamy, tangy raspberry buttercream make this Raspberry Chocolate Cake recipe a heavenly, to-die-for dessert indulgence.
Sift or whisk together flour, salt, and baking soda in a bowl. Set aside.
Melt chocolate in a small microwave-safe bowl in the microwave for 30 seconds at a time, stirring between each interval, until chocolate is fully melted. When chocolate is fully melted, set aside to cool a bit.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Mix in cooled chocolate and vanilla.
Add flour mixture alternately with buttermilk, in thirds. (So add about a third of the flour mixture, followed by ⅓ cup of milk, and continue the process until both are entire mixed in). Beat after each addition until smooth.
Fold in stiff egg whites.
Bake at 350° in a lined and greased cake pan for 25-35 minutes, until cooked through. This recipe will make about (2) 8-inch layers or one very thick 9-inch layer or 2 thin 9-inch layers. Bake time will vary slightly based on which option you choose.
Remove cake from the oven and allow to cool completely.