Enjoy this warm, soft, chocolate cake melting in your mouth.
The berries bring in freshness and cut through some of the richness—elegantly balancing this dessert. I truly believe raspberries were created just to enjoy with anything chocolate.
Divine Chocolate Cake with Berries Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
½ cup all-purpose cake flour
2 ½ tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
⅛ teaspoon fine salt
1 large egg, at room temperature
¼ cup + ½ teaspoon butter, melted
½ teaspoon vanilla extract
½ cup sugar
¼ cup warm water
2 tablespoons semisweet chocolate chips
½ cup mixed berries
1. Preheat the oven to 350°F or 177°C.
2. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a medium bowl, beat the eggs until frothy. Add ¼ cup of melted butter, vanilla extract, and sugar. Beat until the sugar has dissolved.
4. Start adding the above dry ingredients and warm water to the wet ingredients—folding carefully with a spatula to make the batter. The batter should be smooth and without lumps. Do not overmix the batter as that will cause the cake to become hard.
5. Brush two 4-inch x 4-inch oven-safe pans with ½ teaspoon of melted butter. Pour the cake batter equally in both pans and set them in the preheated oven. Bake for 20 minutes or until a toothpick inserted in the cake centers comes out clean. Remove the cakes from the oven. Once they cool a little, garnish with the chocolate chips and mixed berries.
Sprinkle some powdered sugar on top of the cake with the help of a fine-mesh strainer for a more dramatic look. I like to serve the warm cake with vanilla ice cream or raspberry sorbet.
You can also serve it with a fancy French Chantilly cream. Here is an easy recipe: Whip together ½ cup chilled heavy whipping cream, 1 tablespoon fine sugar, ⅛ teaspoon vanilla extract, and scraped seeds from ½ cup vanilla bean (if you have it) until soft peaks form. It is worth the effort.
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