Raspberry-chocolate cake
8 servings
120 minutes
Raspberry-chocolate cake is a harmonious blend of rich chocolate flavor and refreshing raspberry tartness. This dessert comes from American cuisine, where experimenting with contrasting flavors is popular. The delicate batter made with butter and sour cream is airy and soft, while layers of cocoa and juicy raspberries add expressiveness. The finishing touch is a glaze of melted chocolate that gives the cake richness and sophistication. It's the perfect choice for cozy evenings with a cup of fragrant tea or coffee. This cake not only delights in taste but also looks impressive, making it a decoration for any sweet table.
1
The butter should be at room temperature. Mix the butter and sugar with a spoon in a bowl. You can place the bowl with the butter on low heat for a short time to soften it, then mix with a mixer.
- Butter: 170 g
- Sugar: 1 glass
2
Add the eggs and beat at medium speed for about 5 minutes until fluffy.
- Chicken egg: 3 pieces
3
At low speed, add vanilla, flour, baking powder, soda, and salt in 3 batches.
- Vanilla sugar: 1 teaspoon
- Wheat flour: 2.5 glasss
- Baking powder: 2 teaspoons
- Soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
4
Pour in the sour cream. Knead the dough.
- Sour cream: 2 jars
5
Grease the pie pan with butter.
- Butter: 170 g
6
Place about a third of the batter in the mold. Sprinkle with cocoa and a third of the raspberries. Add another third of the batter, spreading it evenly on the surface, and repeat with the filling. Place the remaining batter, sugar with cocoa, and raspberries in the same way.
- Cocoa: 2 tablespoons
- Raspberry: 180 g
- Sugar: 1 glass
7
Bake the pie at 175 degrees for 60 minutes.
8
Cool it down. Pour melted chocolate over it and serve with tea.
- Chocolate: 1 piece