Zutaten für Elina's Raspberry Chocolate Cake
- 200g granulated sugar
- 4 large eggs
- 170g melted and cooled unsalted butter
- 120ml milk
- 100g raspberry jam
- All Purpose Flour
- 10g baking powder
- 50g unsweetened cocoa powder
- 100ml boiling water
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Zubereitung von Elina's Raspberry Chocolate Cake
- Preheat oven to 175°C (350°F). Grease and flour a 22cm (9-inch) round cake pan. Dust with cocoa powder, tapping off excess.
- In a large bowl, whisk together 4 large eggs and 200g granulated sugar until light and fluffy.
- Add 170g melted and cooled unsalted butter, 120ml milk, and 100g raspberry jam. Mix until well combined.
- In a separate bowl, whisk together 250g all-purpose flour, 10g baking powder, and 50g unsweetened cocoa powder.
- Gradually add the dry ingredients and 100ml boiling water to the wet ingredients, alternating between the two and mixing gently until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost with your favorite dark chocolate frosting and top with a dollop of whipped cream and fresh raspberries (optional).
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
282g
Fat
420g
Carbs
75g
