Servings: 8 pieces
Calories: 350kcal
Cost: $25
Equipment
- Mixer
- Spatula
- Cooling Rack
- Three 18 cm round cake pans
- Saucepan and metal bowl for double boiler
Ingredients
- 350 g wheat flour Type 405
- 60 g baked cocoa
- 1 teaspoon soda
- 1 teaspoon salt
- 320 g butter
- 125 g dark bittersweet chocolate
- 250 g sugar
- 4 medium eggs
- 220 ml buttermilk
- 440 g frozen raspberries
- 2 tablespoons water
- 3 tablespoons sugar
- 1 teaspoon apple pectin
- 45 g baking cocoa
- 40 ml hot water
- 250 g soft butter
- 60 g powdered sugar
- 1 pinch of salt
- 340 g dark chocolate coating
- 250 g fresh raspberries
Instructions
- Preheat your oven to 160°C (140°C for fan-assisted ovens) and grease three round cake pans.
- Whisk together the flour, cocoa, soda, and salt in a mixing bowl.
- Chop the butter and dark chocolate into small pieces and melt them over simmering water.
- Beat the sugar and eggs in another bowl for about 10 minutes until pale and fluffy.
- Slowly add the melted chocolate-butter blend to the egg mixture and mix gently.
- Incorporate the dry ingredients and fold in the buttermilk.
- Divide the batter among the prepared pans and smooth the tops.
- Bake for 30 minutes and let the cakes cool completely before removing them from the pans.
Notes
This recipe is highly appreciated for its ease and irresistible taste. A dessert that will make you admire your baking skills!
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 220mg | Potassium: 210mg | Fiber: 3g | Sugar: 22g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg
Tried this recipe?Let us know how it was!