Chocolate raspberry cake

HOW TO MAKE CHOCOLATE 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.

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

RECIPE TIPS

Some tips to make the cake denser:
1. Use ingredients like eggs, milk or yogurt to add moisture to the cake.
2. Reduce the amount of baking powder or baking soda in the recipe.
3. Replace all-purpose flour with cake flour or almond flour.
4. Bake the cake at a lower temperature.

FREQUENTLY ASKED QUESTIONS

How long does chocolate cake last?
If it's a simple chocolate cake, it can last for around 2 to 4 days at room temperature in a tightly closed container or wrapped in plastic wrap. If it is a chocolate cake that has, for example, butter or chocolate cream frosting, the shelf life can vary between 1 and 2 days, at room temperature.

If the cake has butter or chocolate cream frosting, we recommend storing the cake in the fridge.

Can I replace raspberries with mixed berries or strawberries?
Absolutely! Using mixed berries or strawberries can add a different but equally tasty flavor to your cake. Keep in mind that you have to make some adjustments to the sugar quantity or add a little more or less flour to the batter cake.

Chocolate raspberry cake

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

5.00 from 1 reviews

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Category:Breakfast, Cakes, Chocolate, Desserts, Recipes, Videos
Cuisine: Portuguese
Difficulty: Easy
Servings: 12 slices
Prep Time:20 m
Cook Time:35 m
Total Time:55 m
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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 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