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Cooking + Entertaining

Chocolate and raspberry cake: the recipe to make it soft and without butter

Chocolate and raspberry cake: the recipe to make it soft and without butter

The Cake Chocolate And Raspberries it’s a dolce soft and delicious, prepared with a cocoa-based dough without butter, enriched with fresh raspberries. Pleasantly moist and fragrant, it features a classic and always winning combination that combines the freshness of red fruits with the intense flavor of cocoa. Perfect for the Breakfastthe snack, an end of a meal or a special occasion, such as Valentine’s Day dinner, is very easy and quick. Just mix all the ingredients in a bowl, gently incorporate the raspberries, pour the mixture into a pan and then bake. Nothing simpler.

Once cooked, you can garnish it with a sprinkling of powdered sugar and fresh raspberries, for an elegant end result that will amaze guests. To make it even more delicious, you can add to the dough dark chocolate chips, white chocolate flakes or coarsely chopped hazelnuts. You can glaze the surface with a chocolate ganache or accompany it with a dollop of whipped cream or a spoonful of custard. If you prefer, you can also cook it in one muffin mold, in single portion version. You can use melted butter instead of seed oil.

Find out how to prepare the chocolate and raspberry cake by following the step by step procedure and advice. If you love chocolate cakes, don’t miss these soft and super delicious recipes.

How to prepare the chocolate and raspberry cake

Make 1 and gently pat the raspberries dry with absorbent kitchen paper.

In a bowl, peel the eggs and add the oil 2.

Add the milk too 3.

Blend the mixture with a hand whisk 4 and keep aside.

Sift the flour with cocoa and baking powder into another bowl 5.

Mix everything with a spatula 6.

Add the slurry to the dry one 7.

Mix well and finally add the raspberries 8leaving some aside for the final decoration.

Pour the dough into a greased and floured 20 cm diameter circular pan 9.

Levels well 10 and bake the chocolate and raspberry cake at 180 ° C for about 40 minutes.

Remove the cake, take it out of the mold after a few minutes and let it cool completely, then decorate with the icing sugar and the raspberries set aside. 11.


The chocolate and raspberry cake can be kept for 2-3 days at room temperature. Freezing is not recommended.

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