Easy chocolate cake with raspberries

Easy chocolate cake with raspberriesThere is a time for complicated cake and then there is a time for simple, easy cake. I decided that today was the latter. I generally prefer my cake to be complicated, as such cakes lend themselves easily to the exploration of the artistic aspect of baking. I also like the challenge – at least on most days. But today was not that kind of day. My baking choice on this particular day was dark chocolate cake with raspberries since this combination pretty much always works and requires no additional fancy ingredients or outlandish design to bring out its inherent amazingness. However, I am unable to make a cake that is visually uninteresting (I would probably self-destruct if I even considered the idea), which is why I’ve aimed to compensate for the lack of structural complexity with effective colour contrast. I am still here, which means it worked.

As for the ingredients, my aim was to come up with a combination that would give full emphasis to the dark chocolate, with the rest of the ingredients thrown in as structural support. I was also determined not to use any sugar and only used a bit of honey. This worked great and allowed the subdued sweetness of the dark chocolate and the refreshing tartness of the raspberries to mingle freely, unharassed by the oppressive artificial sweetness of sugar, which smothers all natural flavours and turns them into a cloying mass of blandness. I really don’t like sugar.

Ahem. Moving on to the recipe now.

Easy chocolate cake with raspberries

The ingredients:

200g dark chocolate
200ml whipping cream
180g flour
1tsp bicarbonate of soda
2 eggs
75g butter
60g honey
250g raspberries

Melt the dark chocolate with the whipping cream in a saucepan over low heat. Allow it to cool down a bit. Throughout this whole chocolate-melting stage you will be tempted say, “To hell with the cake,” and eat all of the rich silky melted chocolate with a spoon in a blind chocoholic frenzy (see pic below). Resist the temptation. Chain yourself to a wall, if necessary.

Chocolate and raspberry cake 2

Okay, that’s enough now. Stop looking at the chocolate and read on.

Once you had gone through the chocolate trials and tribulations, using an electric mixer, mix the eggs with the honey in a separate bowl and then add the melted butter and the infamous chocolate (and don’t try any tricks). Then add the flour and bicarbonate of soda and mix well, making sure there aren’t any lumps. Finally, add the raspberries (save a few for decoration or use them all if you prefer your cake undecorated) and mix carefully, without squashing them too much or at all.

Chocolate and raspberry cake

Pour into a greased baking tin and bake in a preheated oven for about 30min on 180C.

Mine ended up having cracks on top but I am not bothered.

Chocolate and raspberry cake

Not in the slightest.

Once the cake has cooled down, decorate it with the remaining raspberries, if you still have any left:

Easy chocolate cake with raspberries

And, lastly, as a special little something for all of you who’ve read all the way to the end of this post, here is a large no holds barred close-up of the melted chocolate with cream:

Chocolate and raspberry cake

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About Sonja Kudei

Sonja Kudei is a writer and web developer based in London.

6 Responses to “Easy chocolate cake with raspberries”

  1. what can we use instead of eggs..?

    • Hm, that’s an interesting question! In recipes such as this one, mashed bananas might be the best egg substitute. There are only two eggs in this cake, so just one banana should do. But I would also add an extra bit of baking soda/powder to make sure the cake rises properly. I hope this helps!

  2. Thankeww…my frnds will be thanking you for this..I have bake tht cake before also but I hv used eggs n my frnds almost killed me for that… :p

    N now I will be baking ds cake without eggs…thankeww πŸ™‚

    Ur recipes are amazing..my cake come out veii well πŸ™‚

    • You’re welcome! πŸ™‚
      I hope the egg-free version of this cake turns out all right! πŸ™‚
      I’m really glad to hear my recipes are working for you! I’ll be posting lots more stuff that can be made with few or no eggs, plus I’ll soon finally write up recipes for some of my older posts that are only pics at the moment and most of these recipes can be done without eggs!
      Happy baking! πŸ™‚

      • Hi sonja…I have bake that cake wid one banana instead of eggs…
        CAke came out well..but dere was taste n flavour of banana in d cake.
        The cake was a lil extra soft..may be cos I hav put 2tsp of baking powder…
        cake was looking amazing but banana flavour was one thing where I was finding some issue.

        • Hi Neha, thanks for letting me know how the egg-free cake turned out! πŸ™‚
          About the banana flavour, next time you make the cake, you could add a spoonful of cocoa powder, which might neutralize the banana flavour.
          The cake was probably a bit soft due to lack of eggs – you might try adding a bit of extra flour next time to make it more solid.
          I hope this helps! Let me know how you’re getting on with your baking!
          Sonja x