Ingredients with Measurements:
- 1 and 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1 cup fresh raspberries
Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line them with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate mixing bowl, beat together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Slowly pour in the hot water and stir until the batter is smooth.
6. Fold in the fresh raspberries.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Once the cakes are cool, prepare the raspberry sauce. In a small saucepan, heat 1 cup of fresh raspberries over medium heat until they break down and become saucy. Remove from heat and let cool.
11. To assemble the cake, place one cake layer on a serving plate. Spread a layer of raspberry sauce over the top of the cake. Place the second cake layer on top of the sauce.
12. Spread another layer of raspberry sauce over the top of the cake.
13. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 395
Fat: 12g
Saturated Fat: 2g
Cholesterol: 37mg
Sodium: 457mg
Potassium: 218mg
Carbohydrates: 68g
Fiber: 4g
Sugar: 49g
Protein: 5g
Substitutions for ingredients:
- If you don't have buttermilk, you can use regular milk with 1 tablespoon of lemon juice or vinegar added to it.
- You can use frozen raspberries instead of fresh raspberries.
Variations:
- Instead of raspberry sauce, you can use chocolate ganache or whipped cream as a filling and topping.
- You can add chopped nuts or chocolate chips to the batter for added texture.
Tips and tricks:
- Make sure to grease and line your cake pans to prevent the cake from sticking.
- Don't overmix the batter, as this can make the cake tough.
- Use hot water to help dissolve the cocoa powder and create a smooth batter.
- Let the cakes cool completely before assembling and frosting to prevent the frosting from melting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar for a simple decoration.
- Top the cake with fresh raspberries or chocolate shavings for an elegant touch.
Garnishes:
- Fresh raspberries
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee
- Tea
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more buttermilk or reducing the baking time.
- If the cake is too moist, try reducing the amount of liquid or increasing the baking time.
Food safety advice:
- Make sure to wash your hands and all equipment before starting to prevent contamination.
- Store the cake in an airtight container to prevent spoilage.
Food history:
- Chocolate cake has been a popular dessert since the 18th century, and raspberry has long been a popular flavor pairing with chocolate.
Flavor profiles:
- Rich chocolate flavor with a tart raspberry twist.
Serving suggestions:
- Serve the cake as a dessert after a dinner party or special occasion.
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