1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cake 758g Recipe makes 1 cake) |
||
| Calories 2313 | ||
| Calories from Fat 1274 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 141.6g | 217% | |
| Saturated Fat 84.0g | 420% | |
| Monounsaturated Fat 38.5g | ||
| Polyunsaturated Fat 7.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 965mg | 321% | |
| Sodium 1880mg | 78% | |
| Potassium 780mg | 22% | |
| Total Carbohydrate 226.3g | 75% | |
| Dietary Fiber 9.2g | 36% | |
| Sugars 70.7g | ||
| Protein 41.0g | 82% | |
Elina's Raspberry Chocolate Cake
By: stormylee
Feb 27, 2004
I'm afraid I don't know who Elina is, but I like her cake! I haven't actually made this myself yet, but had it at a birthday party, with dark chocolate frosting and a dollop of whipped cream. Mmm! If you like the combination of fruit and chocolate flavours, give this a try! The cake gets better with time, so bake a day or two before serving and keep refrigerated.
1 cake
Ingredients
- 300 ml sugar
- 3 eggs
- 150 g butter or margarine, melted
- 75 ml milk
- 100 ml raspberry jam
- 300 ml all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons cocoa powder
- 75 ml boiling water
Directions
1
Preheat oven to 175éC.2
Grease a 22 cm, round cake pan.3
Flour with cocoa powder, shaking off excess.4
Whip eggs with sugar lightly.5
Add melted and cooled butter, milk and raspberry jam, mix well.6
In a separate bowl, combine flour, baking powder and cocoa powder.7
Add flour mixture and boiling water alternately, mixing just until incorporated.8
Turn batter into the prepared pan and bake in the preheated oven for 40-45 minutes.9
Serve as-is, or spread some raspberry jam on top, frost with your favourite dark chocolate frosting and decorate with whipped cream.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Elina's Raspberry Chocolate Cake recipes
Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Fruit > Berries > Raspberries
- Cuisine > European > Scandinavian > Finnish
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #473889
On Aug 16, 2007
The 5 1/3oz of butter came to 2/3 cup. I also used Splenda in this recipe. It's very moist and rich. Probably best served with a raspberry sauce or whipped topping neither which I had on hand. Plan to serve this during the fall with a warm sauce over it.
From: L. Davenport
On Jan 29, 2007
Nice and moist! I cut the sugar as suggested. I also baked this cake in a 9x9 square pan. I spread additional raspberry jam over the hot cake then drizzled with melted chocolate as suggested in the recipe. It turned out great! My chocolate/raspberry LOVING co-worker gave this cake his kudos.
From: Redsie
On Oct 21, 2006
Baked this cake for PAC 2006. Wow! Enjoyed it very much - very easy to put together and came out great! Baked it for 40 minutes in a 350F oven. Only change is I used a bit less sugar, 1 1/4 cups. Thanks stormylee... and Elina!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved