Chocolate cake with raspberries
This chocolate cake with raspberries combines rich cocoa flavor with the tartness of fresh raspberries, resulting in a delightful dessert that's lighter on calories. It's a simple bake that features whipped cream and apple for added moisture.
Cook time 30 min
Prep time 125 min
Ingredients:
1 cup self-raising flour1/2 cup all-purpose white wheat flour
1/3 cup dry cocoa powder
1/2 cup sugar
1/2 cup olive oil
3 eggs
1/2 cup buttermilk
1 apple
1/2 cup heavy whipping cream
1/2 cup 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.
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
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.
In another bowl, whisk together the olive oil, eggs, buttermilk, and grated apple until well combined.
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.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
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.
Once the cake has fully cooled, spread the whipped cream evenly over the top of the cake.
Garnish the top of the cake with fresh raspberries.
Slice and serve the cake immediately or refrigerate it until ready to serve. Enjoy your delicious Half-the-Fat Chocolate Cake with Raspberries!
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!
Chocolate cake with raspberries FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for about 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the cake should spring back when gently pressed on top.
You can substitute all-purpose flour for the self-raising flour, but you will need to add baking powder (1-1.5 teaspoons) to help it rise. Other flour types may alter the texture.
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap for up to 3 months.
Yes, you can use frozen raspberries, but they may release more moisture. Add them directly from the freezer to avoid excess liquid in the cake.
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.
Nutrition per serving
10 ServingsCalories 200kcal
Protein 6g
Carbohydrates 33g
Fiber 3.34g
Sugar 12g
Fat 18g
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