Introduction
Chocolate and raspberry are a match made in culinary heaven. This delightful chocolate cake with raspberries offers a perfect balance of rich chocolate flavor and the tartness of fresh berries. Ideal for dessert lovers, this cake is both visually appealing and irresistible to the palate. Whether for a special occasion or a simple family gathering, this recipe will surely impress everyone.
Detailed Ingredients with measures
For the cake:
– 200g dark chocolate
– 150g unsalted butter
– 200g sugar
– 4 large eggs
– 100g all-purpose flour
– 30g cocoa powder
– A pinch of salt
For the raspberry topping:
– 250g fresh raspberries
– 2 tablespoons sugar
– 1 tablespoon lemon juice
Prep Time
Prep time for this delectable cake is approximately 20 minutes. This includes gathering the ingredients, melting the chocolate, and preparing the batter for baking.
Cook Time, Total Time, Yield
Cook time is around 30 minutes. Therefore, the total time needed from preparation to serving is about 50 minutes. This recipe yields one 9-inch round cake, perfect for serving 8-10 people, making it an excellent choice for gatherings or celebrations.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Ensure it is well heated before placing the cake inside.
Step 2: Prepare the Baking Pan
Grease a round baking pan with butter or line it with parchment paper to prevent the cake from sticking.
Step 3: Melt the Chocolate
In a heatproof bowl, melt the chocolate over a pot of simmering water or in the microwave. Stir until smooth and set aside to cool slightly.
Step 4: Mix the Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, and baking powder. Mix well to combine.
Step 5: Beat the Eggs and Sugar
In another bowl, whisk the eggs with the sugar until the mixture becomes light and fluffy.
Step 6: Combine Mixtures
Gradually add the melted chocolate to the egg and sugar mixture, stirring well to combine.
Step 7: Add Dry Ingredients
Gently fold the dry ingredients into the wet mixture until just combined.
Step 8: Incorporate Raspberries
Carefully add the raspberries to the batter, folding them in gently to avoid breaking them.
Step 9: Pour the Batter
Pour the batter into the prepared baking pan, spreading it evenly.
Step 10: Bake the Cake
Place the pan in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 11: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Note 1
Ensure the chocolate is not too hot when mixing with the eggs to avoid scrambling them.
Note 2
Frozen raspberries can be used, but do not thaw them before adding to the batter to prevent excess moisture.
Note 3
For a more intense chocolate flavor, consider using dark chocolate with a high cocoa content.
Note 4
Serve the cake with whipped cream or a dusting of powdered sugar for an extra touch.
