Chocolate raspberry cake
As seen in Graz:
chocolate cake: add raspberries (keeps the lot moist), serve with icing
sugar sprinkled on top (or whipped cream). Chocolate cake should be
fluffy, warm, and touching sticky.
We’ll start by trying
- Frozen raspberries. Allow them to unfreeze in a bowl.
- 2 Cups Flour
- 2 Cups Sugar
- ¾ Cup Hershey’s Cocoa
- 2 Teaspoons Baking Soda
- 1 Teaspoon Baking Powder (Optional) This will make the cake rise
just a little bit more than using the Baking Soda only.
- 2 Eggs (I use large eggs)
- 1 Teaspoon Salt
- 1 Cup Buttermilk
- Note that you can freeze buttermilk so you have it to make another
buttermilk chocolate cake recipe later.
- 1 Cup Mazola Vegetable Oil
- 1 ½ Teaspoons Vanilla Extract
- 1 Cup Boiling Water
- You can use 1 Cup of strong coffee instead of the boiling water.
Doing so intensifies the chocolate flavor. If you’re making it for
children you might want to stick with the boiling water.
- Preheat Oven to 150° C (This is not a typo! This is a slow bake
chocolate cake recipe.)
- Use Crisco Shortening to lightly grease and flour the 9 x 13 in.
- Place all the ingredients except the cup of boiling water and the
raspberries into a mixing bowl.
- Mix at medium or medium high speed. After about 1 minute add the 1
cup of boiling water. Then continue to mix until all ingredients are
blended and smooth.
- Fold in the raspberries (you might want to save some for on top. You
- Pour into greased and floured baking dish
- Bake for 1 hr. (Cupcakes 22 - 23 min. Be sure to use cupcake
- Test by sticking in the middle with a knife. If it comes out
clean… it’s done! If not put it back in the oven for an additional
5 minutes and then test again.
- Allow to cool.