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Friendly Friday Challenge- Comfort Food Chocolate Cake

Cake!

Chocolate and raspberries are a match made in heaven.

There is nothing more satisfying, more of a comfort food than a moist chocolate cake.

But perfection is never perfection and can handle change. That is why I added raspberries to this recipe and I am more than happy with the result.

This is really light cake, moist and with a healthy dose of antioxidants from the raspberries. Adding raspberries has many health benefits for us.

Health benefits of Raspberries

Raspberries are low in calories but high in fiber, vitamins, minerals and antioxidants. They may protect against diabetes, cancer, obesity, arthritis and other conditions and may even provide anti-aging effects. Raspberries are easy to add to your diet and make a tasty addition to breakfast, lunch, dinner or dessert.

Healthlinewww.healthline.com › nutrition › raspberry-nutrition

Chocolate Cake Recipe

Ingredients

  • 1/2 cup cocoa
  • 3/4 cup boiling water
  • 180 g (around 3/4 American cup) of softened butter
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon bicarbonate of soda
  • 200g sour cream (around 1 American cup)
  • 1/2 cup or so of frozen organic raspberries

Method

  1. Preheat oven to 180 degrees C. (160 fan forced), 350 degrees F.
  2. Grease and line sides and base of small loaf tin/s that you wish to use.
  3. Combine cocoa and boiling water in a heatproof jug stirring until a thick sauce forms. Set this aside to cool.
  4. Place butter, sugar and vanilla in a large bowl and beat on medium for 3 minutes until light and fluffy.
  5. Beat in eggs, one at a time until well combined.
  6. Sift flour and bicarbonate of soda together and add to the butter mix.
  7. Add cocoa mix and sour-cream and using a large spoon, gently fold together until well combined.
  8. Spoon mix into prepared cake pans. Smooth the top.
  9. Place the raspberries, one by one, evenly around onto the top layer and press down lightly. As the cake rises, the mix will envelope them. * Tip: Placing them rather than mixing them in, will mean that the raspberries will keep their shape nicely .
  10. Bake for 30- 40 minutes or until skewer inserted comes out clean, depending on the size of pan you are using.

To Serve:
Simply dust with icing sugar – the raspberries add to the choolately sweetness.

N.B. I don’t usually ice my cakes as I feel that they are sweet enough, and we all want to cut down on sugar, but you can add your own desired frosting for more decadence.

A useful conversion table, for American measurements, is included here.

Linking to the Weekly Friendly Friday Challenge – Comfort Food