Very Chocolate Raspberry Cake
Very Chocolate Raspberry Cake recipe
Yield
16 servingsPrep
20 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | cups |
sugar
|
|
| ¾ | cup |
cocoa powder
unsweetened |
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ⅔ | cup |
butter
softened |
|
| 2 | cups |
sour cream
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
raspberry puree
strained |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 177 | ml |
cocoa powder
unsweetened |
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 158 | ml |
butter
softened |
|
| 473 | ml |
sour cream
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
raspberry puree
strained |
* |
Directions
Preheat the oven to 350℉ (180℃).
Grease a 9 to 10 inch bundt pan and set aside.
Sift the flour, sugar, cocoa, soda and salt into the large bowl of an electric mixer.
Add the butter, sour cream, eggs, vanilla and raspberry puree.
Beat about 4 minutes on medium speed.
Pour the batter into the prepared pan and bake 50 to 60 minutes, until the cake tests done.
(The cake will be a little sticky in the center).
Cool the cake on a rack at least 15 minutes before unmolding onto a rack.
Let cool completely.
Serve the cake with raspberry sauce or fresh raspberries and mint.
