Raspberry Chocolate Cake
Ingredients:
For the Cake:
3 tablespoons unsweetened cocoa (really excellent quality)
6 tablespoons unsalted butter, cut into cubes
½ cup full-bodied brewed coffee
180 grams superfine white sugar (about 1 cup)
60 grams gluten-free flour (a mix of brown and white works well)
½ teaspoon baking soda
Pinch of kosher salt
1 large egg
63 grams full-fat yogurt or sour cream (about ¼ cup)
½ teaspoon pure vanilla extract
1 tablespoon raspberry (framboise) liqueur
About 2 pints fresh raspberries
Whipped cream (for serving)
Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Prepare the Wet Ingredients:
In a medium saucepan, melt the butter with the cocoa and brewed coffee over medium heat, stirring until smooth.
Once melted and combined, remove from heat and stir in the superfine sugar, yogurt or sour cream, vanilla extract, and raspberry liqueur until well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the gluten-free flour, baking soda, and kosher salt.
4. Mix the Batter:
Add the dry ingredients to the wet ingredients and stir until just combined.
Beat in the egg until smooth and fully incorporated.
5. Bake the Cake:
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Add the Raspberries:
Once the cake has cooled, top it with fresh raspberries. You can arrange them in a decorative pattern on top or scatter them for a more rustic look.
7. Serve:
Serve the cake with a generous dollop of whipped cream and enjoy!
