Rating: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Dark Chocolate Raspberry Cake
Ingredients
For Dark Chocolate Cake
- ¾ cups All purpose Flour
- ½ cup Cocoa powder
- ½ cups Caster sugar
- ½ teaspoons instant coffee
- ½ cup dark chocolate chips
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- Pinch of salt
- ½ cup Sour cream
- ¼ cup vegetable oil
- 1 teaspoon vanilla essence
- ¼ cup warm milk
- For Chocolate buttercream
- ½ cup butter (room temperature)
- ⅔ cup cocoa powder
- 3 cups Icing sugar
- ⅓ cup Cream
- 1 teaspoon vanilla essence
- Handful of fresh Raspberries
- Grated white chocolate for garnishing
Instructions
For Dark Chocolate Cake
Preheat oven to 180° C or 350° F. Butter and flour a 7-inch round cake pan.
In a large bowl, sift the flour, cocoa, sugar, coffee, salt, baking soda, baking powder and chocolate chips.
Add the wet ingredients to the dry mixture.
Nicely fold everything together until a homogenous batter is formed.
Pour in prepared tin and bake for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Let it cool completely before frosting.
For Chocolate Buttercream
Sift the icing sugar with cocoa powder in a big bowl. Add in the melted butter and cream. Whisk until the frosting comes together. Fold in Vanilla essence.
Assembly
Invert the cooled cake on a cake stand or plate. Spread the chocolate buttercream in a even layer on top of the cake. Decorate with fresh raspberries and grated white chocolate.
Notes
I had some buttercream left after frosting the cake which I later used to frost some chocolate cookies.
