adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Surprise raspberry chocolate cake
Surprise raspberry chocolate cake
0 Likes
Prep Time:
115 minutes
Cook Time:
60 minutes
Total Time:
175 minutes
Moist cake with secret ingredient mayo stays fresh for a week in the fridge. A tempting treat that's hard to resist!
Ingredients:
  • 100g (1 cup) Dutch cocoa, (see top tips) plus extra, to dust
  • 250ml (1 cup) buttermilk
  • 3 eggs
  • 300g (1 cup) whole-egg mayonnaise
  • 440g (2 cups) caster sugar
  • 225g (1 1/2 cups) self-raising flour
  • 120g (1 cup) ground almonds
  • 2.50 gm bicarbonate of soda
  • 150g frozen raspberries
  • 100g dark chocolate (55% cocoa solids), very finely chopped
  • 1 pomegranate, seeded
  • 175g icing sugar, sifted
  • 40g butter, melted, plus extra, softened, to grease
  • 20g flaked almonds, roasted
Instructions:
  • Preheat your oven to 160°C. Generously grease the pan with extra softened butter, paying extra attention to the center tube for easier cake release. Dust the pan well with extra cocoa and shake out any excess.
  • With an electric mixer, blend buttermilk, eggs, mayonnaise, and 200ml water on low speed until mixed. Sift cocoa, caster sugar, flour, ground almonds, bicarbonate of soda, and 1 teaspoon salt through a fine sieve into a bowl, pressing with a wooden spoon. Combine with buttermilk mixture using a wire whisk. Fold in raspberries and chocolate gently with a spoon until combined.
  • Gently transfer the batter into the pan and set it on a baking tray. Bake on the bottom oven rack for 1 hour, or until a skewer poked into the center comes out clean. Let it cool for 10 minutes before running a knife or spatula around the edges of the pan to release the cake. Invert the pan onto a wire rack to finish cooling.
  • Start by placing half of the pomegranate seeds in a bowl and crush them with the back of a spoon to release the juice. Strain the juice into a separate bowl. Next, combine 1 1/2 tablespoons of the juice, icing sugar, and butter in a different bowl, stirring until the mixture is thick and smooth. Adjust the consistency by adding a little more icing sugar or juice to achieve a thick drizzling texture.
  • Drizzle icing over the cake, letting it cascade down the sides. Pat dry the rest of the pomegranate seeds on a paper towel. Sprinkle the seeds and almonds over the icing. Let the cake sit for 10 minutes to allow the icing to set, then enjoy.

Similar Recipes