Chocolate Raspberry Cake

Chocolate Raspberry Cake

Detailed cooking recipe — Chocolate Raspberry Cake.


• 150 ml (0.6 cup) of milk,
• 50 grams (0.11 lb pounds) of butter,
• 3 eggs,
• 180 grams (0.40 lb pounds) of sugar,
• 175 grams (0.38 lb pounds) of flour,
• 2 tbsp. cocoa,
• 1 tsp of baking powder,
• 330 ml (1.6 cup) of cold cream 33%
• 1 tbsp. powdered sugar,
• 1 tbsp. honey,
• 80 grams (0.17 lb pounds) of dark chocolate.


1. Preheat oven to 170°C or 338°F degrees.
2. Heat the milk with butter a little.
3. Beat eggs with sugar into a good foam.
4. Sift flour with cocoa and baking powder.
5. Add half the flour mixture to the eggs, mix at low speed. Add milk, mix.
6. Add the remaining flour and mix.
7. Pour in two round cake pans, 23 cm in diameter and above, or three pans, 20 cm in diameter, oiled or lined with baking paper.
8. Bake for about 20 minutes, check with a stick or a match. Cool it down.
9. Beat 250 ml (0.55 lb) of cream with powdered sugar. Grease cake layers, putting in a lot of raspberries.
10. Melt 80 grams (0.17 lb) of cream, honey and dark chocolate, stir until smooth, cool, pour the cake.
11. Decorate with berries. Keep in the refrigerator for at least 6 hours.

Bon Appetit!!!

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