Chocolate Cake with Raspberry Filling Recipe

Name: Chocolate Cake with Raspberry Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/3 cup cocoa; 3/4 cup sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; Pinch salt; 1/2 cup buttermilk; 1 4-ounce jar baby food carrot puree; 1 4-ounce jar baby food prune puree; 1 tablespoon pure vanilla extract; 1 tablespoon pure almond extract; 2 tablespoons brewed coffee; 1 whole egg; 1 egg white; 1 1-ounce square unsweetened baking chocolate, melted; 1/4 cup semi-sweet chocolate chips; 1/4 cup nonfat fudge sauce; 1/2 cup raspberry all-fruit preserves; 1/4 cup nonfat fudge sauce

Servings: persons

1 1/4 cups all-purpose flour
1/3 cup cocoa
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
Pinch salt
1/2 cup buttermilk
1 4-ounce jar baby food carrot puree
1 4-ounce jar baby food prune puree
1 tablespoon pure vanilla extract
1 tablespoon pure almond extract
2 tablespoons brewed coffee
1 whole egg
1 egg white
1 1-ounce square unsweetened baking chocolate, melted
1/4 cup semi-sweet chocolate chips
1/4 cup nonfat fudge sauce
1/2 cup raspberry all-fruit preserves
1/4 cup nonfat fudge sauce

1
1.
2
Preheat oven to 350.
3
Lightly coat a 9-inch cake pan with canola oil.
4
Dust with flour.
5
2.
6
In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda and salt.
7
3.
8
In a medium bowl, combine buttermilk, carrot and prune puree, extracts, coffee, and eggs.
9
Beat lightly to mix.
10
Combine with dry ingredients, using an electric mixer on low.
11
Add melted unsweetened chocolate and beat on medium until glossy and smooth.
12
Fold in chocolate chips.
13
4.
14
Pour into prepared cake pan and bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean.
15
Place on rack and cool.
16
5.
17
Invert cake onto dry surface and slice in half horizontally.
18
Spread raspberry preserves on bottom layer.
19
Replace top and frost with nonfat fudge sauce.
20
Slice into 16 servings.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1/3 cup cocoa, 3/4 cup sugar, 1 teaspoon baking powder, and more.

Yes, Chocolate Cake with Raspberry Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cake with Raspberry Filling

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