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!!
TABLE OF CONTENTS
INGREDIENTS FOR CHOCOLATE RASPBERRY CAKE
Here you'll find all the ingredients needed to make this recipe:
- Chocolate - Chocolate powder. Adds flavor and color to the recipe.
- Raspberries - Adds color and flavor to the recipe.
- All-purpose flour - Gives consistency and is the base of the dough.
- Eggs - Makes the cake more soft and fluffy.
- Dark brown sugar - To sweeten and flavor.
- Liquid caramel and vanilla extract - Adds aroma and an extra flavor to the cake.
- Water - Helps the cake to be moist and fluffy.
- Butter - Makes the cake soft and tastier.
- Baking soda and baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
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.
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
- Homemade chocolate strawberry cake
- Chocolate pineapple upside down cake
- Creamy chocolate cake
- Sweet chocolate cake
- Soft chocolate cake
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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
- 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.
Ingredients
Directions
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