Experience the charm of a delightful Chocolate Raspberry Cake, which pairs the richness of cocoa with the tangy freshness of raspberries. Accented with crunchy almond flakes, this cake manages to be both opulent and airy, making it a perfect morning pick-me-up or a gentle afternoon treat.
Ingredients for the Cake:
- 275g Plain Yogurt (e.g., unsweetened almond yogurt)
- 1/2 tsp White Vinegar
- 100g Granulated Sugar
- 50g Light Brown Sugar
- 55ml Flavorless Oil (e.g., canola or sunflower)
- 60ml Milk (e.g., unsweetened almond milk)
- 1 tsp Vanilla Extract
- 160g All-Purpose Flour
- 25g Cocoa Powder
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 80g Raspberries (either fresh or frozen)
- 50g Chocolate Chips
- 30g Almond Flakes (for garnishing)
Directions:
- Preheat your oven to 355°F (180°C).
- Prepare an 8-inch springform pan by greasing it with oil and lining the bottom with parchment paper.
- In a mixing bowl, blend together the yogurt, vinegar, both sugars, oil, milk, and vanilla extract until smooth.
- In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gently fold the dry mix into the wet mixture, ensuring no flour streaks remain.
- Stir in half the raspberries to the batter.
- Pour half of this batter into the prepared pan, then sprinkle half the chocolate chips and some raspberries on top.
- Cover with the remaining batter, then top with the rest of the chocolate chips, raspberries, and the almond flakes.
- Bake in the preheated oven for about 35-40 minutes, or until a skewer inserted comes out clean or with a few crumbs.
- Allow the cake to cool in the pan for around 25 minutes before transferring it to a wire rack to cool completely.
Cut into wedges and relish the harmonious blend of chocolate, raspberry, and almond in every bite! This cake keeps well in an airtight container for 3-4 days, but chances are it’ll be devoured well before that. Enjoy!
