Go Back
–+ servings
Chocolate and Raspberry Cake

Decadent Chocolate and Raspberry Cake That Delights Every Bite

This Chocolate and Raspberry Cake combines the richness of chocolate with the freshness of raspberries for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Almond milk Unsweetened
  • 1 tbsp Apple cider vinegar
  • 1/2 cup Vegetable oil Can swap with melted coconut oil
  • 1 cup Caster sugar White, super-fine
  • 1.5 cups Plain flour All-purpose
  • 3/4 cup Cocoa powder Dutch-processed for bolder taste
  • 2 tsps Baking powder
  • 1 tsp Baking soda Bicarbonate of soda
  • 1/2 tsp Salt
  • 1 cup Fresh raspberries For flavor and decoration
For the Buttercream Frosting
  • 1/2 cup Butter Unsalted
  • 2 cups Icing sugar
  • 1 tsp Raspberry extract
  • 1 drop Pink coloring Optional

Equipment

  • mixing bowl
  • whisk
  • Sifter
  • Baking trays
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 180°C (356°F) and prepare two deep 6-inch baking trays lined with baking paper.
  2. In a bowl, combine almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle.
  3. Add vegetable oil, caster sugar, and vanilla extract to the curdled mixture and whisk until combined.
  4. In a separate bowl, sift together plain flour, cocoa powder, baking powder, baking soda, and salt.
  5. Fold the dry ingredients into the wet mixture until combined, avoiding overmixing.
  6. Divide batter evenly between the baking trays and bake for 50 minutes or until a toothpick comes out clean.
  7. Let the cakes cool in the trays for 10 minutes, then transfer to a wire rack to cool completely.
  8. Cream the unsalted butter until pale and fluffy, then gradually add icing sugar, raspberry extract, and optional pink coloring.
  9. On a serving plate, layer one cake with raspberry buttercream and fresh raspberries, then stack the second layer on top.
  10. Decorate the cake with additional buttercream swirls and fresh raspberries before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 400IUVitamin C: 2mgCalcium: 25mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for a better texture. Check doneness before the suggested baking time to avoid overbaking.

Tried this recipe?

Let us know how it was!