serveitforth.com recipes
Chocolate-Raspberry Cake
1 c fresh raspberries
2/3 c sugar, divided
1 c all-purpose flour
1/4 c cocoa powder (I use Valrhona)
3/4 t baking soda
1/4 t salt
1/2 c buttermilk
2 T vegetable oil
1. Preheat the oven to 350°. Lightly oil an 8" or 9" round cake pan, or 8" square pan.
2. Toss the raspberries with about 1/3 of the sugar and set aside for about 20 minutes, until the raspberries are very juicy. Gently crush some of the berries with a spoon, then stir in the buttermilk and oil until well combined.
3. In a medium bowl, sift together the remaining sugar, flour, cocoa, baking soda, and salt.
4. Gently stir the wet ingredients into the dry, just until thoroughly combined. Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick or knife tip inserted into the center comes out clean. Cool the cake in the pan.
Serves 8-10
This cake is a fine snack with coffee or tea but makes a good simple dessert with a little whipped cream and fresh berries. Leftovers can be kept, well-wrapped at room temperature, for up to two days.