Chocolate cake with raspberries

Indulge guilt-free with this Half-the-Fat Chocolate Cake with Raspberries recipe! Made with self-raising flour, cocoa powder, sugar, olive oil, and fresh ingredients like buttermilk, apples, and raspberries, this dessert offers a delightful, lower-fat twist on a classic treat. Perfect for lighter celebrations!

  • 11 Mar 2025
  • Cook time 30 min
  • Prep time 125 min
  • 10 Servings
  • 10 Ingredients

Chocolate cake with raspberries

This half-the-fat chocolate cake with raspberries is a delectable dessert that doesn't compromise on flavor while being lighter on the calories. Perfect for any occasion, this cake combines the richness of cocoa with the tartness of raspberries, offering a delightful treat that's both indulgent and guilt-free.

Ingredients:

1 cup self-raising flour
150g
1/2 cup all-purpose white wheat flour
60g
1/3 cup dry cocoa powder
50g
1/2 cup sugar
100g
1/2 cup olive oil
120g
3 eggs
150g
1/2 cup buttermilk
120g
1 apple
160g
1/2 cup heavy whipping cream
120g
1/2 cup raspberries
72g

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. Prepare Dry Ingredients:
In a large bowl, sift together the self-raising flour, all-purpose white wheat flour, and dry cocoa powder. Add the sugar and mix well to combine.
3. Combine Wet Ingredients:
In another bowl, whisk together the olive oil, eggs, buttermilk, and grated apple until well combined.
4. Mix Dry and Wet Ingredients:
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to over-mix as this can make the cake dense.
5. Pour Batter into Cake Pan:
Pour the batter into the prepared cake pan, spreading it evenly.
6. Bake the Cake:
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the Cake:
Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
8. Prepare the Whipped Cream:
While the cake is cooling, pour the heavy whipping cream into a mixing bowl. Use an electric mixer to whisk the cream until it reaches stiff peaks.
9. Assemble the Cake:
Once the cake has fully cooled, spread the whipped cream evenly over the top of the cake.
10. Add the Raspberries:
Garnish the top of the cake with fresh raspberries.
11. Serve:
Slice and serve the cake immediately or refrigerate it until ready to serve. Enjoy your delicious Half-the-Fat Chocolate Cake with Raspberries!

Tips:

- Ensure that all your ingredients are at room temperature before you start mixing. This helps to ensure a uniform batter and better texture.

- Grate the apple finely. It will add moisture to the cake without affecting the texture adversely.

- Do not overmix the batter. Overmixing can lead to a dense cake as it can develop the gluten too much.

- Use fresh raspberries for the best flavor. If using frozen raspberries, do not thaw them before adding to the batter to prevent them from becoming mushy.

- Fold the raspberries into the batter gently to keep them intact so they provide burst of flavor in the cake.

- Test for doneness using a toothpick: insert it into the center of the cake. If it comes out clean or with a few crumbs, your cake is ready.

- Allow the cake to cool completely before slicing to prevent it from crumbling.

This half-the-fat chocolate cake with raspberries is sure to be a hit, delivering a moist and flavorful dessert without the excess fat. Whether you're looking to enjoy a sweet treat with less guilt or aiming to impress guests with a balanced yet delectable dessert, this recipe is a fantastic choice. Enjoy your cake, and don't forget to share it with friends and family!

Nutrition Facts
Serving Size110 grams
Energy
Calories 200kcal10%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 33g9%
Fiber 3.34g9%
Sugar 12g12%
Fat
Fat 18g22%
Saturated 5g17%
Cholesterol 77mg-
Vitamins
Vitamin A 77ug8%
Choline 54mg10%
Vitamin B1 0.09mg7%
Vitamin B2 0.11mg8%
Vitamin B3 0.51mg3%
Vitamin B6 0.04mg2%
Vitamin B9 20ug5%
Vitamin B12 0.17ug7%
Vitamin C 2.77mg3%
Vitamin E 0.37mg2%
Vitamin K 1.54ug1%
Minerals
Calcium, Ca 30mg2%
Copper, Cu 0.25mg27%
Iron, Fe 1.27mg12%
Magnesium, Mg 36mg9%
Phosphorus, P 100mg8%
Potassium, K 170mg5%
Selenium, Se 10ug18%
Sodium, Na 24mg2%
Zinc, Zn 0.83mg8%
Water
Water 40g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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