Chocolate Raspberry Cake

This chocolate raspberry cake is the kind of jaw-dropping stunner that will be the talk of any holiday or special occasion. As a chocolate dessert, it deserves all the superlatives: the chocolate cake, the silkiest chocolate buttercream, and the prettiest (downright professional-looking) decoration. In-between layers of raspberry preserves and fresh raspberries balance out the richness here. Raspberries also top the cake, along with pistachios and shaved chocolate curls. (Use a vegetable peeler on a chocolate bar, or try Ree's easy technique for making chocolate curls!) Make the full showstopper for Christmas, New Year's Eve, or Valentine's Day dessert, then hang on to just the cake part of the recipe for anytime you need a foolproof classic. 

What's the difference between cocoa powder and Dutch processed cocoa powder? 

Regular cocoa powder has a lighter color and a slightly acidic, almost citrusy flavor compared to Dutch cocoa, which is darker and mellower. The two cocoas aren't quite interchangeable: The amount of baking soda and powder often depends on the type of cocoa. For this recipe, use a product like Hershey's cocoa powder.

Is chocolate cake better with oil or butter?

In general, homemade cakes made with oil in the batter instead of butter have a fluffier texture and are more moist. Save that butter for the frosting!

Can chocolate raspberry cake be made ahead?

The cakes can be baked, cooled, wrapped in plastic, and refrigerated for up to two days. You can make the buttercream one day ahead and chill separately; let it sit at room temperature for 30 minutes and give it a quick beat with an electric mixer so that it's easy to spread. Assemble and decorate the cake the day you plan to serve.