Chocolate Raspberry Cake

Raspberry and chocolate, the combination that makes everyones heart melt.

Ingredients :

• Cake

  • 200 gr all purpose flour
  • 150 gr sugar (I used coconut sugar)
  • 50 gr cocoa powder
  • 250 ml milk (I used almond milk)
  • 200 ml hot brewed coffee
  • 120 ml oil (I used coconut oil)
  • 2 large eggs
  • 1 tbsp vinegar
  • 2 tsp vanilla or rum essence
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

• Filling :

  • 250 gr raspberry jam

• Chocolate frosting :

  • 200 gr cream cheese (e.g. Philadelphia)
  • 100 gr unsalted butter
  • 20 gr cocoa powder
  • 50 gr powdered sugar

• Topping :

  • 500 gr fresh raspberries

Time :

• Prepare : 20 minutes
• Bake : 35 / 50 minutes
• Frost & Decorate : 10 minutes

Method :

1. Preheat oven to 180 degrees.
2. Grease one or two baking pans (26 cm) and add also parchment paper. I used only 1 as I had only one in shape of the heart . In this case you will extend the baking time.
3. Add the vinegar to the milk and stir. Set it aside.
4. Stir the dry ingredients together: sugar, flour, cocoa, baking powder, baking soda and salt. 
5. In another bowl, mix the eggs, the milk and melted (not hot) coconut oil or normal oil at room temperature.
6. Incorporate the wet ingredients in the dry ones and mix them well together. At the end, add the coffee and continue blending until you have a smooth composition.
7. Pour the batter into prepared cake pan(s).
8. Bake for 30-35 minutes (2 pans) and 45-50 minutes (1 pan) or until a toothpick inserted into the center of the cakes comes out clean.
9. Prepare the chocolate frosting by mixing together all the ingredients mentioned above. Use following order : first the cream cheese until completely smooth and creamy, then add the butter and mix well until fully incorporated, followed by the sugar & cocoa. Cover it with a plastic foil and let it rest in the fridge for few minutes until you start frosting the cake.
10. Take out the pans from the oven and let them cool for 10 minutes before loosening the cake from the pan. If you have only 1 piece, slice it in 2 equal parts, horizontally with a bread knife.
11. Add the raspberry cake filling on first layer and spread into a smooth layer. Top with second cake round.
12. Frost the outside of the cake with chocolate frosting. Add fresh raspberries on top and add it in the fridge for at least 30 minutes before serving.

ENJOY ♥️

️