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!!

MAIN INGREDIENTS OF THIS RECIPE:

- Chocolate powder, raspberries, flour, dark brown sugar, eggs

HOW TO MAKE CHOCOLATE AND RASPBERRY CAKE:

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. Pour the dough into the prepared panChocolate and raspberry cake dough on a bundt cake pan and bake about 35 minutes.Chocolate and raspberry cake on a bundt cake pan Turn off the oven and unmold the cake onto a plate. Let cool and serve.

Chocolate and raspberry cake slice on a plate

YOU MAY ALSO LIKE:

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

RECIPE VIDEO:

By
Category: Cakes, Chocolate, Recipes, Videos
Cuisine:
Difficulty:
Servings:: 12 slices
Prep Time:20 m
Cook Time:35 m
Total Time:55 m
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
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Units: Metric (Units: US)

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 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
 

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