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 pan
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RECIPE VIDEO:
(1 votes, 5.00 out of 5)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
- 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.
