Moist Chocolate Cake

Cake and tartLegendary Turkish brunchAfternoon tea partyFeasts festivities farewells

Jul 19

Star of Afternoon Tea Parties

Today is my daughter’s birthday!! She loves to combine fruity flavour like sour cherry or raspberry with sweet chocolate cake. So, she created her own version of moist chocolate cake and shared the recipe with us!
I enviously admire its tremendous harmony and balance of flavour, and I believe you will love too!
Enjoy this gorgeous combination of refreshing fruit aroma and velvety moist chocolate cake!
Serve the moist chocolate cake simply along with a cup of coffee or a glass of tea.
Spoil your family and friends on your celebrations or sweet holiday gatherings and..

Celebrate joyfully!

MOIST CHOCOLATE CAKE with dreamy raspberry glaze

Note: By clicking on the video, you allow third parties (YouTube and Google) to access your data. Visit our privacy policy for more info.

Ingredients

For Chocolate Cake:

4 eggs
1 cup sugar
½ cup milk
2/3 cup grape seed oil
1 cup flour
1 tsp vanilla powder
3 tbsp cocoa
1 tbsp baking powder

For Chocolate Sauce:

1 cup heavy cream
1+1/3 cups milk
2 tbsp cocoa
3 tbsp icing sugar

For Raspberry Glaze:

2 cups frozen raspberries
1 cup icing sugar
1/4 tsp lemon salt (citric acid) or ½ lemon juice
½ cup water
1 tbsp cornstarch

Notes from the Kitchen

For achieving a soft and perfect cake texture:

Make sure the eggs, milk, and heavy cream are in room temperature
Add flour by shifting and whisk the ingredients well.
Add the baking powder just before pouring the batter into the spring pan; mix well and transfer immediately to the preheated oven.

Directions

THE CHOCOLATE CAKE
Thoroughly butter a 9-inch spring pan and preheat the oven to 370 °F or 180 C.
Bring all liquids and eggs to room temperature, combine the eggs and sugar in a large bowl.
Beat quickly for 5-8 minutes, until the mixture becomes smooth, and the colour turns lighter.
Add the grape seed oil and the milk continue mixing.
Then, add flour by shifting and whisk to combine well.
Add vanilla and cocoa powder, continue to whisk until there are no clumps left and the mixture is homogenous.
Finally add baking powder and mix well.
Transfer the mixture to the pan and then, to the preheated oven.
Bake for 40-45 minutes, until a toothpick inserted into the centre comes out clean.

THE CHOCOLATE SAUCE
While the cake is baking, set the stove to medium heat for the chocolate sauce.
Mix heavy cream, milk, icing sugar, and cocoa in a saucepan.
Heat and stir until the mixture boils; make sure to get rid of all the clumps.
When the sauce begins to boil, turn off the stove and keep warm.

MOISTEN THE CAKE
After baking, take the cake out of the oven while it is still hot.
Carve deep holes and slits, so the sauce can better penetrate the cake.
Apply the hot chocolate sauce slowly over the holes and slits until the entire cake is soaked.
Let the moist cake cool down to room temperature.

THE RASPBERRY GLAZE
Heat 1 cup of icing sugar, ¼ tsp of lemon salt, 1 tbsp of corn starch, ½ cup of water, and 2 cups of frozen raspberries in a saucepan and boil for 3-5 minutes.
Then let the mixture cool down while stirring now and then
Once the cake has cooled down to room temperature, fill the holes with the warm raspberry glaze,
Pour the rest of the raspberry glaze over the moist cake.
Chill for 2 hours before serving

SERVING
Enjoy this gorgeous combination of refreshing fruit aroma and velvety moist chocolate cake!
Serve the moist chocolate cake simply along with a cup of coffee or a glass of tea…
…Or create a remarkable serving plate by adding fresh raspberries and your choice of any additions. I used green matcha tea powder for decoration
Celebrate joyfully!

You may also like...