Raspberry Chocolate Cake with White Chocolate glaze!

This is a simple Chocolate cake with crushed Frozen Raspberries in it. Since in India it’s hard to source fresh berries at times I often end up using the Frozen Berries. This recipe uses Buttermilk instead of eggs. I find that using Buttermilk in cakes often makes them more soft and gooey rather than hard and dry and they remain soft if stored properly for days. This is small cake and serves only four people. Just double the ingredients if you want to make a bigger cake.

For the Recipe:

  1. All Purpose Flour: 1 and 1/2 cup all purpose Flour
  2. Castor Sugar: 1 cup Sugar
  3. Cocoa: 1/2 cup
  4. Baking Powder: 1/2 teaspoon
  5. Baking Soda: 1/2 teaspoon
  6. Salt: pinch
  7. Vegetable Oil : 1/4 cup
  8. Buttermilk: 1/2 cup
  9. Vanilla Extract: 1/2 teaspoon
  10. Raspberry crushed : 1/2 cup

Take all the dry ingredients and sift them in a separate bowl except the dry Raspberries. Take Buttermilk and slowly add into the dry ingredients and using a hand whisk gently fold in. There is no need to over whisk it. Add in the oil and Vanilla in the end. Using a heart shaped pan lightly grease it and dust a bit of flour on it. Preheat the oven and the pan in it. Now use the dry raspberries and sprinkle them over the mix. They will sink a little. Just use a fork and cover them lightly. Don’t push them down the mix. We want them to be equally distributed in the center. Bake the cake for 35 to 40 minutes at 180 degrees or till skewer comes clean and let it cool inside the oven for a few minutes.

Take White chocolate and pour a bit of milk just to cover the cubes and using 10 seconds interval melt them in the microwave. Do not burn the chocolate just go easy on the glaze. Decorate your cake by using a spoon and spreading the glaze and sprinkle the Raspberries on top and you have your cake.

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