One of my softest and best cakes ever is My Chocolate Raspberry Cake. That too it is an egg less cake. Yet this Chocolate Raspberry Cake is moist, delicious and healthy. This Chocolate Raspberry cake is fully loaded with cocoa. It is rich full of antioxidants and enriched with vitamins. I have made this Chocolate Raspberry Cake twice until now. Both the times it got over as soon as it was made 🙂
The first time I made this Chocolate Raspberry Cake. My family finished it. The second time I made for few kids whom I was visiting. They also relished and loved this yum cake. Eat this cake anytime of the day you crave for chocolate. That too it is low fat as haven’t used lots of butter or oil or any fatty substance.
It is  a must try cake you can add egg if you wish to. Next time I will try with an egg to check if there is any change in the texture of the cake. Eat it chilled or hot tastes amazing both ways. From a long time I wanted to make a chocolate cake. Wonder what took me so long to bake one?
Anyways I will share this recipe with all of you quickly. So that you can also try and enjoy this cake.
Total Time: 1 hour 15 mins
Serves: 7 to 8 people
Ingredients:
- 1 and 1/2 cup Wheat flour
- 1/2 cup Hot water
- 2 tbsp Heaped Cocoa powder
- 4 tbsp Sweetened Milk
- 2 tbsp Yogurt or Buttermilk
- 3 tbsp Flaxseed + 9 tbsp water
- 2 tbsp Raspberry Jam
- 2 tbsp Butter or Olive Oil
- 1/2 cup Brown Sugar Or as Sweetness required
- 2 t/s Baking Powder
- 1 t/s Salt
- 1 tbsp Corn Flour
- 1 cup Raspberries chopped
- 1/2 cup Walnuts or Dry-fruits of your choice
Frosting:
- 2 tbsp Dark Or White Chocolate
- 3 tbsp Raspberry Jam
- 3 tbsp Cream Cheese
Preheat oven at 180°C. Take a baking pan of any shape desired. Grease generously with butter and dust some flour on it.
For flaxseed paste mix flaxseed with water. Grind them until smooth paste is formed.
Sift flour, baking powder, corn flour, salt. Keep it aside.
Take a mixing bowl. Combine hot water, cocoa powder and Jam. Whisk all of them until smooth.
Beat butter and sugar in another bowl until smooth.
Add flaxseed paste and beat them with the beater for about 4 mins on high speed. Add the cocoa – jam mixture and beat again.
Beat until this mixture is smooth. Also add sweetened milk, yogurt. Combine all of them well. Now add dry ingredients slowly into batches of three. Gently fold them. See the consistency of the cake. If you feel it is thin than add more flour to it. Mix dry fruits  as well. Gently pour the cake batter into the greased pan. Top the cake with chopped raspberries.
Bake the cake at 180°C for about 50 mins Or until the skewer comes out clean. This cake texture would be softer and moist unlike normal cakes. Don’t over bake this cake.
Let the cake cool down on the grill rack. After 20 mins gently remove the cake.
For Frosting: Combine chopped chocolates, cream cheese, jam into  mixing bowl. Microwave on high power for about a minute. Stir and mix with a spoon.
Now take a fork and prick the cake on top. Pour the frosting on it. Allow it too cool. It will thicken after some time.
Top this frosted cake with few raspberries.
Tip:
- Don’t over bake this cake.
- You could replace egg with flaxseed. If you wish to use egg.
- Also you can frost this cake with chocolate ganache or any frosting you love.
- You could also top with an ice cream while serving this cake.
- If you want only chocolate cake. Just don’t add raspberries.
Enjoy Baking!
The printable version below:
- 1 and ½ cup Wheat flour
- ½ cup Hot water
- 2 tbsp Heaped Cocoa powder
- 4 tbsp Sweetened Milk
- 2 tbsp Yogurt or Buttermilk
- 3 tbsp Flaxseed + 9 tbsp water
- 2 tbsp Raspberry Jam
- 2 tbsp Butter or Olive Oil
- ½ cup Brown Sugar Or as Sweetness required
- 2 t/s Baking Powder
- 1 t/s Salt
- 1 tbsp Corn Flour
- 1 cup Raspberries chopped
- ½ cup Walnuts or Dry-fruits of your choice
- Frosting:
- 2 tbsp Dark Or White Chocolate
- 3 tbsp Raspberry Jam
- 3 tbsp Cream Cheese
- Preheat oven at 180°C. Take a baking pan of any shape desired. Grease generously with butter and dust some flour on it.
- For flaxseed paste mix flaxseed with water. Grind them until smooth paste is formed.
- Sift flour, baking powder, corn flour, salt. Keep it aside.
- Take a mixing bowl. Combine hot water, cocoa powder and Jam. Whisk all of them until smooth.
- Beat butter and sugar in another bowl until smooth.
- Add flaxseed paste and beat them with the beater for about 4 mins on high speed. Add the cocoa - jam mixture and beat again.
- Beat until this mixture is smooth. Also add sweetened milk, yogurt. Combine all of them well. Now add dry ingredients slowly into batches of three. Gently fold them. See the consistency of the cake. If you feel it is thin than add more flour to it. Mix dry fruits as well. Gently pour the cake batter into the greased pan. Top the cake with chopped raspberries.
- Bake the cake at 180°C for about 50 mins Or until the skewer comes out clean. This cake texture would be softer and moist unlike normal cakes. Don't over bake this cake.
- Let the cake cool down on the grill rack. After 20 mins gently remove the cake.
- For Frosting: Combine chopped chocolates, cream cheese, jam into mixing bowl. Microwave on high power for about a minute. Stir and mix with a spoon.
- Now take a fork and prick the cake on top. Pour the frosting on it. Allow it too cool. It will thicken after some time.
- Top this frosted cake with few raspberries.
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