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!!
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.
Step 4: Turn off the oven and unmold the cake onto a plate. Let cool and serve.
TIPS FOR CHOCOLATE AND RASPBERRY CAKE
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:
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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!!
5.00 from 1 reviews
- 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
- 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.
- 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.
- 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).
- Turn off the oven and unmold the cake onto a plate. Let cool and serve.
