Content: Home, Recipes

Chocolate raspberry cake

Added 1/Feb/2012

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 this recipe. Pretty
good stuff.



  1. Preheat Oven to 150° C (This is not a typo! This is a slow bake chocolate cake recipe.)
  2. Use Crisco Shortening to lightly grease and flour the 9 x 13 in. Baking Dish.
  3. Place all the ingredients except the cup of boiling water and the raspberries into a mixing bowl.
  4. 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.
  5. Fold in the raspberries (you might want to save some for on top. You might not).
  6. Pour into greased and floured baking dish
  7. Bake for 1 hr. (Cupcakes 22 - 23 min. Be sure to use cupcake liners.)
  8. 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.
  9. Allow to cool.