Ingredients
-
300
-
3
-
150
-
75
-
100
-
300
-
2
-
2
-
75
-
-
-
-
-
-
Directions
Elina’s Raspberry Chocolate Cake, I’m afraid I don’t know who Elina is, but I like her cake! I haven’t actually made this myself yet, but had it at a birthday party, with dark chocolate frosting and a dollop of whipped cream Mmm! If you like the combination of fruit and chocolate flavours, give this a try! The cake gets better with time, so bake a day or two before serving and keep refrigerated , The 5 1/3oz of butter came to 2/3 cup I also used Splenda in this recipe It’s very moist and rich Probably best served with a raspberry sauce or whipped topping neither which I had on hand Plan to serve this during the fall with a warm sauce over it , Nice and moist! I cut the sugar as suggested I also baked this cake in a 9×9 square pan I spread additional raspberry jam over the hot cake then drizzled with melted chocolate as suggested in the recipe It turned out great! My chocolate/raspberry LOVING co-worker gave this cake his kudos
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Steps
|
1
Done
|
Preheat Oven to 175c. |
|
2
Done
|
Grease a 22 Cm, Round Cake Pan. |
|
3
Done
|
Flour With Cocoa Powder, Shaking Off Excess. |
|
4
Done
|
Whip Eggs With Sugar Lightly. |
|
5
Done
|
Add Melted and Cooled Butter, Milk and Raspberry Jam, Mix Well. |
|
6
Done
|
in a Separate Bowl, Combine Flour, Baking Powder and Cocoa Powder. |
|
7
Done
|
Add Flour Mixture and Boiling Water Alternately, Mixing Just Until Incorporated. |
|
8
Done
|
Turn Batter Into the Prepared Pan and Bake in the Preheated Oven For 40-45 Minutes. |
|
9
Done
|
Serve as-Is, or Spread Some Raspberry Jam on Top, Frost With Your Favourite Dark Chocolate Frosting and Decorate With Whipped Cream. |
