Almond Raspberry Chocolate Cake Recipe
Are you seeking an elegant and delicious dessert? Look no further than the showstopping almond raspberry chocolate cake, guaranteed to impress your guests.
Ingredients
- 150g softened unsalted butter, chopped
- 2/3 cup (150g) caster sugar
- 1/2 tsp almond extract
- 1 cup (150g) self-raising flour, sifted
- 150g almond meal
- 3/4 cup (135g) Dark Chocolate Bits
- 150g fresh or frozen raspberries
- 1/3 cup (25g) flaked almonds
- Icing sugar, to dust
- Double thick cream, to serve
Instructions
- Start by preheating the oven to 180°C, then grease and line the base and sides of a 20cm cake pan for your baking needs.
- Start by creaming butter and caster sugar with electric beaters until the mixture thickens and turns pale. Gradually add the eggs, one at a time, ensuring thorough beating after each addition. Incorporate almond extract and milk into the mixture, continuing to beat for a well-combined result. Gently fold in the flour, almond meal, chocolate chips, and raspberries. Finally, spoon the batter into the pan and generously sprinkle flaked almonds on top.
- Bake for 50 minutes, or until a skewer inserted into the center emerges clean. Allow the cake to cool in the pan for 10 minutes, then gently release it onto a wire rack for complete cooling. Finish by dusting with icing sugar and serving alongside a dollop of cream.
