Fat Gives Things Flavor
About the Recipe
I am a huge chocolate fan. In our family we always debate whether chocolate or candy is a favored sweet treat. I will always say chocolate as I will take any kind (except white chocolate).
When I first heard of this recipe I was initially intrigued because I love classic chocolate cake and this is a very simple version of it. I decided to take a chance on it and wow was I hooked! It is soft and spongy and I always put fresh fruit on or in my cake so adding raspberries was a no brainer.
Just a note that this is a 1/2 batch of chocolate frosting because I just add it to the top instead of frosting the whole cake but you can double each recipes if you want to do a layered cake.
Ingredients
For the chocolate cake:
1 1/2 cups All-purpose flour (180g)
1 cup Granulated Sugar (200g)
1/4 cup Unsweetened Cocoa Powder (25g)
1/2 teaspoon Salt (2.5g)
1 teaspoon Baking Soda (5g)
1 teaspoon Vanilla Extract (5ml)
1 teaspoon White Vinegar (5ml)
1/3 cup Olive Oil (80ml)
1 cup Water (240ml)
For the chocolate frosting:
8 tablespoons Unsalted Butter, softened to room temperature (115g)
1 and 3/4 cups Confectioners’ Sugar (220g)
1/4 cup Unsweetened Cocoa Powder (25g)
1 1/2 Tablespoons Heavy Cream or Milk, at room temperature (22ml)
A pinch of Salt
1 teaspoon Vanilla Extract (5ml)
For the topping:
Raspberries
Chocolate bar
Preparation
For the chocolate cake:
Step 1
Preheat oven to 350°F. Line a 9-inch cake pan with parchment paper or spray with nonstick cooking spray.
Step 2
In a large bowl, whisk flour, sugar, cocoa powder, salt, and baking soda.
Step 3
Add vanilla, vinegar, oil, and water to the dry ingredients and stir using a spatula until combined.
Step 4
Pour batter into the prepared pan and bake for 25-30 minutes. When an inserted toothpick is removed with a few crumbs, the cake is done.
For the chocolate frosting:
Step 1
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes.
Step 2
Add 1 Cup confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract.
Step 3
Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
Step 4
Add 3/4 cup more confectioners’ sugar or cocoa powder.
Step 5
If frosting is too thin or another Tablespoon of cream if frosting is too thick.
Step 6
Spread over top of completely cooled cake
Finishing Touches:
Step 1
Top cake with fresh raspberries
Step 2
Using a peeler or grater, make chocolate curls to top cake
