Chocolate Raisin Snacking Cake
Submitted by fritz`
Chocolate raisin snacking cake with cocoa, cinnamon, and chopped nuts, made in one saucepan. Raisins get simmered first to plump them up, and the warm cooking liquid goes right into the batter.
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
40 minThis one-pan chocolate cake starts on the stovetop and finishes in the oven. Simmer the raisins in water, stir in sugar and oil while still warm, add the egg, then fold in the dry ingredients. No mixer, no separate bowls for wet and dry. The saucepan does everything.
Simmering the raisins first is the clever bit. It plumps them up so they’re soft and juicy inside the cake, and the warm raisin water helps dissolve the sugar and incorporate the oil smoothly. That moisture-rich base keeps the cake tender even though there’s only one egg in the whole batch.
Cocoa and cinnamon work together here the same way they do in Mexican hot chocolate. The cinnamon doesn’t taste like cinnamon on its own. It deepens the chocolate flavor and adds warmth in the background. Chopped nuts scattered throughout give you a crunch in every bite.
Pro Tips
- Cool the raisin mixture slightly before adding the egg. Too hot and you scramble it.
- Don’t overbake. Check at 25 minutes. The cake should spring back when touched but still be moist in the center.
- Use a paper doily as a stencil when dusting with powdered sugar for a pretty pattern with zero effort.
- This cake is better the day after baking. The raisins keep it moist and the flavors meld overnight.
Variations
- Dried cranberry swap: Use dried cranberries instead of raisins for a tarter, more festive version.
- Espresso boost: Dissolve 1 teaspoon of instant espresso in the simmering water for a mocha-flavored cake.
- Cream cheese frosting: Skip the powdered sugar and top with cream cheese frosting for a richer finish.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Grease and flour a 13 X 9 X 2-inch baking pan.
In a medium saucepan, bring the raisins and water to a boil and simmer for 1 minute.
Remove from the heat and cool slightly.
Stir in the granulated sugar and oil.
Add the egg. Combine the flour, cocoa, baking soda, salt and cinnamon, then stir the mixture into the raisin mixture, blending well. Stir in the nuts. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Place on a wire rack to cool in the pan. When cool, sprinkle with the confectioners’ sugar. If you like a design, use a paper table doily as a stencil when sprinkling the sugar over the cake.
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