Chocolate Raspberry Cake
This Chocolate Raspberry Cake offers a perfect blend of rich chocolate and tangy raspberries, making it an ideal treat for special occasions like Valentine's Day. With easy-to-follow instructions, it provides a balance of indulgence and health benefits, particularly for women over 45.
Equipment
- Oven
- Cake pan
- Mixing bowls
- Whisk or electric mixer
- Saucepan
- Fine mesh strainer
- Spatula
Ingredients
For the cake:
- 1 ½ cups 180g all-purpose flour
- ¾ cup 150g sugar
- ½ cup 50g cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup 240ml buttermilk
- ⅓ cup 80ml vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup 180ml hot water
For the raspberry sauce:
- 1 cup 200g fresh or frozen raspberries
- ¼ cup 50g sugar
For the raspberry frosting:
- 1 cup 200g softened butter
- 2 ½ cups 300g powdered sugar
- 4 tablespoons raspberry sauce
Instructions
Prepare the cake:
- Preheat the oven to 350°F (175°C).
- Grease and flour a cake pan.
- In a large bowl, mix 1 ½ cups of flour, ¾ cup of sugar, ½ cup of cocoa powder, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt.
- In another bowl, whisk 2 eggs, 1 cup of buttermilk, ⅓ cup of vegetable oil, and 1 teaspoon of vanilla extract.
- Gradually combine the wet and dry ingredients.
- Stir in ¾ cup of hot water and mix until smooth.
- Pour the batter into the pan and bake for 30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely before assembling.
Prepare the raspberry sauce:
- In a saucepan, heat 1 cup of raspberries with ¼ cup of sugar over low heat.
- Let simmer until the raspberries break down (about 5 minutes).
- Strain the mixture through a fine mesh strainer to remove seeds.
- Let cool.
Prepare the raspberry frosting:
- Beat 1 cup of butter until fluffy.
- Gradually add 2 ½ cups of powdered sugar while continuing to beat.
- Mix in 4 tablespoons of raspberry sauce until smooth.
Assemble the cake:
- Spread a layer of raspberry frosting on the first cake layer.
- Place the second layer on top and cover the entire cake with the remaining frosting.
- Decorate with fresh raspberries and a light dusting of powdered sugar.
Notes
- For a richer chocolate flavor, add ½ cup (50g) of chocolate chips to the batter before baking.
- Reduce the powdered sugar in the frosting if you prefer a less sweet taste.
- Store the cake in the refrigerator for up to 3 days.
Nutrition
Calories: 450kcal
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