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Easy Chocolate Cake With Raspberries

I have been wanting to make a chocolate cake for a long time and when I saw the photo of this easy Chocolate Cake with Raspberries on @sugaretal website, I knew I had to make it.

This easy chocolate cake was fun to make and tasted so delicious with the combination of fresh raspberries, blueberries, strawberries and a chocolate fudge frosting.

I would have liked to make it with three layers of cake.  However, I didn't have three 6-inch tins to make it in.  So, instead I baked it in two tins.  I think that the tins I had might have been too big.  When I purchase some 6-inch tins I would love to bake it again.

Happy Baking xo

All photographs posted here are mine, from my bake.

Below is the original recipe from www.sugaretal.com or you can simply click the link.
http://www.sugaretal.com/2016/03/09/3535/

Easy Chocolate Cake With Raspberries

Makes a 6 inch, 3-layered round cake or an 8 inch single cake

1/2 cup cocoa
1/2 cup boiling water (125 ml)
125 g unsalted butter, softened
1 1/4 cup castor sugar
1 tsp vanilla essence
3 eggs
1 cup self-raising flour
1/4 cup plain flour

Preheat oven to 180 degrees C. Grease 3, 6-inch baking pans and line the bases with non-stick

baking paper.

Mix the cocoa powder and boiling water to form a smooth, thick paste. Leave aside.

Use an electric mixer or by hand,beat the butter, sugar and vanilla essence together for 1-2 minutes or until pale and fluffy. Add the eggs one at a time, beating well after each addition until combined,

Sift together the flours. Use a large metal spoon to fold the flours into the butter mixture alternating with the cocoa mixture, in 2 batches each, until well combined. Divide the mixture equally between the 3 prepared pans. Smooth-en the surface with the back of the spoon.

Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 3 minutes before turning out onto a wire rack to cool.

Once cooled completely, frost with chocolate fudge frosting, either by spreading the frosting with a spoon or piping it onto the cake layers. Decorate with fresh raspberries.

Chocolate Fudge Frosting

120 gms unsweetened chocolate, coarsely chopped
2/3 cup (150 gms) unsalted butter, room temperature
1 1/3 cups (160 gms) icing sugar sifted
1 1/2 tsp pure vanilla extract

Melt the chocolate in a heatproof bowl over a pot of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 min). Add the sugar and beat until it is light and fluffy (about 2 min). Beat in the vanilla extract. Add the chocolate and beat on

low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2-3 min).

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.

 

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