Thursday, June 30, 2016

The Romantic Cake



This cake is the perfect way to say "I love you." My favourite flavour combination is chocolate and raspberries. You get the rich, smooth wave of chocolate that coats your mouth, followed by a bright, sprightly kick of  fresh raspberry. This cake is absolutely delicious and relatively easy to make!



Ingredients : 

  • 300 g of plain flour
  • 50 g of cocoa powder
  • Butter, for greasing
  • 1 teaspoon of baking powder
  • 1 teaspoon of bicarbonate of soda
  • 1/2 teaspoon of salt
  • 300 g of sugar
  • 380 ml of milk
  • 120 ml of oil
  • 350 g of raspberries
  • 1 teaspoon of vanilla extract
For the frosting :

  • 40 ml of milk
  • 90 g of dark chocolate, broken into small pieces
  • 60 g of powdered sugar
  • 1 tablespoon of maple syrup
  • Fresh raspberries, to decorate



Preparation :

Preheat the oven to 180°C. Grease a 23 cm cake tin and line with baking paper. Sift the flour, cocoa, baking powder and bicarbonate of soda into a large mixing bowl and stir in the salt and sugar. Place the raspberries in a blender and blend until smooth. Pour the milk into a medium saucepan and add the oil, raspberry puree and vanilla extract. Place over a medium heat and whisk to combine. Stir into the dry ingredients and mix thoroughly.

Transfer to the prepared cake tin and bake in the preheated oven for 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely on a wire rack before frosting.



To make the frosting, heat the milk in a small saucepan until boiling, then stir in the chocolate until melted. Remove from the heat and whisk in the powdered sugar and maple syrup. Set aside to cool before frosting the cake. Top with a fresh raspberries.

Serve the cake with a cup of black coffee.

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