Chocolate Raspberry Cake

This no egg, no milk and no butter cake recipe is absolutely delicious! The addition of raspberries adds tartness while the whip cream on top adds a touch of sweetness to this rich dense chocolate cake. A lovely dessert anytime and especially for that sweet Valentine.   

I doubled the recipe and poured the batter on to a lined jelly roll baking pan and baked for a shorter period of time, 20 to 25 minutes. Allowed the sheet of cake to cool completely. Removed it carefully from the pan and on to a clean flat surface, baking paper still attached, then proceeded to cut out 3'' round shapes, until I had about 10 to 12 cake circles. Do not throw out any discarded bits of cake. Save them. Place in a tin and pop into the refrigerator for future use... cake pops!

Due to doubling the recipe, the batter rose significantly therefore I was able to cut thick round circles, which I halved and spread raspberry jam on the bottom half and sandwiched them back together; to form a lovely mini layered chocolate cake. Similar to a Victoria Sponge however chocolate and mini. 

I arranged fresh raspberries on top of each mini cake and prepared some whipping cream with 1 to 2 tablespoons of icing sugar (powdered sugar), and whipped until firm. Placed a dollop on top of the raspberries and then drizzled the cake with chocolate sauce and for  indulgence sake finished with a stick of dark chocolate. You may also use dark chocolate shavings or pieces.

 Chocolate Cake 

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1 1/2 cups unbleached all purpose flour

3 tablespoons cocoa powder

1 teaspoon baking soda

1 cup caster sugar

1/2 teaspoon kosher salt

1 teaspoon white vinegar

1 teaspoon vanilla extract

5 tablespoons vegetable oil

1 cup water

Preheat oven to 350ºF. Butter and flour a round cake baking tin. Then line the bottom with baking parchment paper. 

In a large bowl combine the flour, cocoa powder, baking soda, sugar and salt. 

Create a well in the centre of the now mixed dry ingredients. 

Add the vinegar, vanilla extract vegetable oil, and water the to well. Blend and mix well.

Bake in the preheated oven for about 25 to 35 minutes or until a cake tester inserted into the centre comes out clean. Allow cake to cool. Icing and decorate, if and as you wish, and serve. 

Notes: the recipe is in it's original format. To double the recipe, like I did, times all measurements by 2. Therefore the measurements would be as follows:

3 cups of unbleached all purpose flour 

6 tablespoons cocoa powder

2 teaspoons baking soda

2 cups caster sugar 

1 teaspoon kosher salt

2 teaspoons white vinegar

2 teaspoons vanilla extract

10 tablespoons vegetable oil

2 cups water

Still bake in 350ºF preheat oven and adjust the baking time according the baking pan you choose to use.  

Hope everyone had a lovely weekend! - JD