One of the best parts of the weekend is spending quality time in the kitchen. We often whip up big meals or desserts that we wouldn’t have time for during the week, and although we don’t do it every weekend it’s still become a fun (and tasty!) tradition in our home.
This weekend was rather gloomy, which made for the perfect excuse to stay inside and bake! My husband and I usually spend our time in the kitchen together, but I decided to surprise him this time with a fun, fresh chocolate raspberry cake to celebrate his recent birthday.
The cake was easy to prepare and not super guilty since I swapped out the flour for wheat flour and used coconut sugar. I also made the sauce from fresh raspberries which was healthier and tastier than anything you’d find at the store. I’m a much stronger cook than baker so I promise this recipe is not intimidating. I put all details below so you can enjoy them as well! Happy baking!
3 cups all-purpose flour (plain or wheat)
2 2/3 cups coconut sugar
1 cup cocoa powder, plus more for dusting
1 1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp fine sea salt
1 3/4 cups warm water
1 cup vegetable or grapeseed oil
4 tbsp melted butter, plus more for the pan
5 large eggs
1 tsp pure vanilla extract
Preheat the oven to 350 degrees. Lightly butter two 9-inch round cake pans/tins (I only did one 8-inch pan!). Line with parchment/baking paper. Butter the parchment/baking paper. Dust the inside of both pans with cocoa powder and knock against the side of the counter to settle a thin dusting of cocoa inside the pans; discard any extra cocoa.
Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt together in the bowl of a stand mixer.
Add 1 cup/240 ml of the warm water, the oil, and melted butter and mix on medium speed until combined. Stop the mixer to scrape down the sides of the bowl and make sure all the ingredients are fully incorporated. Add the eggs, one at a time, mixing well between additions to incorporate and aerate the batter, which gives the cake a more even crumb. Add the remaining 3/4 cup/180 ml warm water and vanilla and beat until smooth and aerated, about 2 minutes. The batter will look loose and watery, about the consistency of heavy cream or hot fudge.
Divide evenly between the prepared pans and tap lightly on the counter to smooth the top. Bake until the cakes are evenly domed and spring back lightly when touched, about 40 minutes. Test the cakes with a toothpick inserted into the centers; if it comes out clean your cakes are done.
Remove the cakes from the oven and let cool on a wire rack until they are just warm to the touch, about 15 minutes. The cakes will pull away from the sides of the pans slightly as they cool. Flip the pans to unmold the cakes onto a rack to cool completely, 1 hour.
FRESH RASPBERRY SAUCE:
1 1/2 pounds of fresh, organic raspberries
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons water
Combine raspberries and sugar in a saucepan. Cook until raspberries and sugar are broken down, about 7 minutes. Remove from the heat and strain through a fine mesh strainer to eliminate seeds. Cool to room temperature and cover with plastic wrap. Put in the refrigerator for 1 hour before use.