Perfect Chocolate Cake With Raspberries
Easy Chocolate Cake With RaspberriesMakes a 6 inch 3-layered round cake or an 8 inch single cake
- 1/2 cup cocoa
- 1/2 cup boiling water (125 ml)
- 125 g unsalted butter softened
- 11/4 cup castor sugar
- 1 tsp vanilla essence
- 3 eggs
- 1 cup self-raising flour
- 1/4 cup plain flour
- Preheat oven to 180 degrees C. Grease 3 6 inch baking pans and line the bases with non-stick baking paper.
- Mix the cocoa powder and boiling water form a smooth thick paste. Leave aside.
- Use an electric mixer or by hand beat the butter sugar and vanilla essence together for 1-2 minutes or until pale and fluffy. Add the eggs one at a time beating well after each addition until combined
- Sift together the flours. Use a large metal spoon to fold the flours into the butter mixture alternately with the cocoa mixture in 2 batches each until well combined. Divide the mixture equally between the 3 prepared pans. Smoothen the surface with the back of the spoon.
- Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 3 minutes before turning out onto a wire rack to cool.
- Once cooled completely frost with chocolate fudge frosting either by spreading the frosting with a spoon or piping it onto the cake layers. Decorate with fresh raspberries.
Chocolate Fudge Frosting
- 120 gms unsweetened chocolate coarsely chopped
- 2/3 cup (150 gms) unsalted butter room temperature
- 11/3 cups (160 gms) icing sugar sifted
- 11/2 tsp pure vanilla extract
- Melt the chocolate in a heatproof bowl over a pot of simmering water. Remove from heat and let cool to room temperature.
- In the bowl of your electric mixer or with a hand mixer beat the butter until smooth and creamy(about 1 min). Add the sugar and beat until it is light and fluffy(about 2 min). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2-3 min).
This article and recipe adapted from this site