Chocolate Raspberry Cake
A decadent chocolate raspberry cake featuring airy sponge layers infused with chocolate and vanilla, topped with whipped cream and fresh raspberries, perfect for special occasions.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large bowl, sift together 1 cup powdered sugar, cake flour, and cocoa powder.
- Beat egg whites at medium speed until foamy, then at high speed beat in salt and cream of tartar.
- Gradually add sugar and beat until stiff peaks form.
- Fold in chocolate extract and vanilla.
- Gently fold in the flour mixture, 1/3 at a time, until blended.
- Spoon the batter into a tube pan.
- Bake for 40 to 45 minutes or until the cake springs back when lightly pressed.
- Invert the cake in the pan onto a funnel or bottle and let it cool completely.
Tips & Substitutions
For a lighter texture, ensure that egg whites are at room temperature before beating, as this helps to achieve maximum volume. If you don't have chocolate extract, you can substitute it with an equal amount of vanilla extract, though the chocolate flavor may be less pronounced. Sifting the dry ingredients multiple times can also help to aerate them, leading to a fluffier cake.
Serving Suggestions
This cake is delightful when served with a dollop of whipped cream on top and fresh raspberries for garnish. It pairs beautifully with a scoop of vanilla ice cream or a side of Cinnamon Fruit Medley(Great Salad For Christmas) to balance the richness. For an elegant touch, drizzle with chocolate sauce or a raspberry coulis.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. To maintain moisture, you can wrap the cake in plastic wrap. If you prefer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds, ensuring not to dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Raspberry Cake contains roughly 466 calories, with 12g protein, 36g carbohydrates, and 28g fat. It is an excellent source of vitamin A (34% of the Daily Value) and protein (24% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 993mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can bake the cake a day in advance. Allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature. Just be sure to add any toppings or garnishes right before serving to keep them fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).