Chocolate raspberry cake Recipe | Food From Portugal (2024)

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TABLE OF CONTENTS

• Ingredients
• How to make (step-by-step with photos)
• Tips
• Recipe FAQs
• You may also like
• Recipe video
• Chocolate raspberry cake
• Nutrition facts

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 hom*ogeneous 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 hom*ogeneous 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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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!!

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

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 hom*ogeneous 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 hom*ogeneous 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

Food From Portugal was created with the aim of promoting Portuguese food to all corners of the world. Here you can find a little of everything, main dishes, side dishes, desserts, typical Portuguese food, quick and easy recipes and much more.

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