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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%
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Elina's Raspberry Chocolate Cake

Recipe #85224 | 1 hour | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.

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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.

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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.

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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!

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