Chocolate and raspberry cake

If there are fantastic fusions of flavors, chocolate and raspberry are certainly two ingredients that combine perfectly! This chocolate and raspberry cake besides being a delicious cake has also excellent presentation!!

Chocolate and raspberry cake on a plate

INGREDIENTS FOR THIS RECIPE

Here you'll find all the ingredients needed to make this recipe:

Chocolate powder
Raspberries
All-purpose flour
Eggs
Dark brown sugar
Liquid caramel
Vanilla extract
Water
Butter
Baking soda
Baking powder

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE CHOCOLATE AND RASPBERRY CAKE:

Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine and dust with chocolate powder.

Step 2: Beat the brown sugar, the eggs and the butter until obtain a homogeneous mixture. Reduce the mixer speed to low, add the flour, baking powder, baking soda and mix for 2 to 3 minutes until it’s nicely incorporated. Add the chocolate powder, vanilla extract, liquid caramel, water and beat until obtain a creamy and homogeneous mixture. Add the raspberries and fold with a spatula.

Step 3: Pour the dough into the prepared pan and bake about 35 minutes. Chocolate and raspberry cake dough on a bundt cake pan Chocolate and raspberry cake on a bundt cake pan

Step 4: Turn off the oven and unmold the cake onto a plate. Let cool and serve.

Chocolate and raspberry cake slice on a plate

TIPS FOR THIS RECIPE

1. When preheating the oven, make sure you have all ingredients ready to start making the cake.

2. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.

3. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.

4. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.

5. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).

RECIPE VIDEO:

YOU MAY ALSO LIKE:

Chocolate cake with blueberry jam
Simple chocolate cake
Chocolate cake with raspberry cream
Coffee cake with chocolate mousse and strawberries
Chocolate and butter cake

Follow us on FACEBOOK, INSTAGRAM, PINTEREST, YOUTUBE and TWITTER for more tasty recipes!

Chocolate and raspberry cake

Chocolate and raspberry cake on a plate

If there are fantastic fusions of flavors, chocolate and raspberry are certainly two ingredients that combine perfectly! This chocolate and raspberry cake besides being a delicious cake has also excellent presentation!!

(1 votes, 5.00 out of 5)


By
Category: Breakfast, Cakes, Chocolate, Recipes, Videos
Cuisine:
Difficulty:
Servings:: 12 slices
Prep Time: 20 m
Cook Time: 35 m
Total Time: 55 m
Ingredients: baking soda, brown sugar, butter, chocolate, eggs, flour, liquid caramel, raspberries, vanilla extract, water

Ingredients

  • 50 grams (1/3 cup) chocolate powder
  • 250 grams (8 3/4 ounces) raspberries
  • 200 grams (1 1/2 cups) all-purpose flour
  • 3 medium eggs
  • 150 grams (about 1 cup) dark brown sugar
  • 1 tablespoon liquid caramel
  • 1 teaspoon vanilla extract
  • 100 ml (1/2 cup) water
  • 75 grams (1/3 cup) butter to room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Directions

  1. Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and dust with chocolate powder.
  2. Using an electric mixer on medium speed, beat the brown sugar, the eggs and the butter until obtain a homogeneous mixture. Reduce the mixer speed to low, add the flour, baking powder, baking soda and mix for 2 to 3 minutes until it’s nicely incorporated. Add the chocolate powder, vanilla extract, liquid caramel, water and beat until obtain a creamy and homogeneous mixture. Add the raspberries and fold with a spatula.
  3. Pour the dough into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
  4. Turn off the oven and unmold the cake onto a plate. Let cool and serve.
Chocolate and raspberry cake
Nutrition facts
Serves 12 slices
Per Serving:
% DAILY VALUE
Calories 170
Total Fat 2 g(3%)
Saturated Fat 0.5 g(4%)
Cholesterol 55 mg(18%)
Sodium 45 mg(2%)
Total Carbohydrate 34 g(12%)
Protein 4 g
 

Leave a Comment

Your email address will not be published. Required fields are marked *

*