Chocolate Raspberry Cake Recipe

Name: Chocolate Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. plus 2 Tbsp. powdered sugar; 1/2 c. cake flour; 1/2 c. unsweetened cocoa; 12 egg whites, room temperature; 1 1/2 tsp. cream of tartar; 1/2 tsp. salt; 1/2 c. sugar; 2 tsp. chocolate extract; 1 tsp. vanilla; 1 c. heavy cream, whipped; 1 c. raspberries, mashed

Servings: persons

1 c. plus 2 Tbsp. powdered sugar
1/2 c. cake flour
1/2 c. unsweetened cocoa
12 egg whites, room temperature
1 1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 c. sugar
2 tsp. chocolate extract
1 tsp. vanilla
1 c. heavy cream, whipped
1 c. raspberries, mashed

1
Preheat oven to 350u00b0.
2
In a large bowl, sift 1 cup powdered sugar, flour and cocoa.
3
Beat egg whites at medium speed until foamy, then at high speed beat in salt and cream of tartar.
4
Then gradually add sugar and beat until stiff.
5
Fold in extracts and then flour mixture, 1/3 at a time, until blended.
6
Spoon into a tube pan.
7
Bake 40 to 45 minutes or until cake springs back. Invert cake in pan on funnel until well cooled.

1186

kcal

Calories

Fat

137

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 11 ingredients. The key ingredients include: 1 c. plus 2 Tbsp. powdered sugar, 1/2 c. cake flour, 1/2 c. unsweetened cocoa, 12 egg whites, room temperature, and more.

Yes, Chocolate Raspberry Cake 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 Raspberry Cake

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