I love raspberries. They have always been my favorite. When I was a kid my Dad would buy them for me on special occasions or if I had a big test. Kind of awesome, I know. They were always a treat because in Florida they were on the expensive side. As it turns out, they’re on the expensive side everywhere.
Here in Alaska they grow wild. We have loads of raspberry bushes in the yard. Now I understand why they are so expensive, they’re a huge pain. They are invasive and difficult to harvest. You get scratched with little prickelies (*scientific term) from the branches and red stains all over your fingers. We don’t put anything on the plants, so at least half the berries rot or have spiders in them. Ick.
Despite my lack of a green thumb or any inclination to work in the yard we still have loads of berries. I froze a bunch and kept a few cups out to make this cake. It’s sort of original. You should know that in case you try to make it. It might not work, I’m not a professional but I’m at least as capable as that loser Rachel Ray.
Dark Chocolate Raspberry Cake
Adapted from this recipe at Smitten Kitchen
6 Tbs. Unsalted Butter, softened to room temperature
1 Cup Sugar, plus 3 Tbs. for topping
1 Egg
3/4 Cup Milk
1 Tsp. Vanilla
1 1/2 Cups Flour
1/2 Cup Hershey’s Dark Chocolate Powder
1 1/2 Tsp. Baking Powder
1/2 Tsp. Salt
1 1/2 cups Raspberries, all spiders and dirt removed
Preheat oven to 350 degrees. Butter a 9 or 10 inch springform pan. The original recipe tested in other types of pans. I’ve made the original several times and have always had great results with the springform pan.
Mix the butter and sugar until light and fluffy. Add the egg, vanilla, and milk and mix until well combined. In a separate bowl mix the dry ingredients, then add them to the wet mixture. Mix until just combined.
Spread the batter in the pan and top with a single layer of raspberries. You could use any berry, strawberries would be excellent, especially if you don’t like raspberries. Just make a corner of it with raspberries for me. Otherwise I’m not coming over for dessert.
Sprinkle the raspberries with 3 Tbs. of sugar.
Bake in a 350 degree oven for about an hour. After the first 40 or so minutes check it with a toothpick to see if it is done. Mine seemed to take forever, I don’t know how long it really was though because I forgot how much time I initially put on the timer. That’s what happens when you drink wine while you bake.
Enjoy!
Do I really have to remove the spiders? They seem like they would add protein.
This really sounds good.
I’m all for protein, so it’s your call. I prefer my raspberries spider-free:)
O.M.G !!!! How delish does this look ???????
And I’m glad there’s only 1 egg because Little K is allergic to eggs and I have to substitute everything with that stupid egg replacer stuff. The less of that stuff I have to use in a cake, the better.
Raspberries are bloody expensive here too but this cake looks so worth it
I think it would be great with strawberries too. Have you ever substituted applesauce for eggs? I’ve heard it works. Here’s a link http://vegetarian.about.com/od/vegetarianvegan101/f/eggsubstitute.htm
you finally know you were spoiled !!! ///
I’ve known that for a while!!
That looks delicious! My Grammy had raspberry bushes when I was little so they always remind me of family and childhood. Sigh, I wish I had raspberry bushes!
It’s very exciting to have them here! I have strawberries, but they don’t produce much. I planted a blueberry bush last year, and killed it almost immediately!
WHY DIDN’T YOU MAKE THIS WHEN WE WERE VISITING??????? SHEESH!!!!
The raspberries weren’t out yet!! Next time!
oooooooooh, yeah, baby,
I’ll BITE that. Yummmmmmers.
how lucky you are to have raspberries growing in your garden!! x What a luxury.
It is a luxury. Remind me of that in a month or so when it is freezing, dark, and covered in snow!!
I am definitely going to make this. I just hope I can find the flower! lol
Hahaha! Woopsie!
Oh No! I just realized I said “by” instead of “buy” too! Kathy, you’re in charge of correcting my grammar from now on. It’s an unpaid position, congratulations.
xoxo
Okay, I’m going over! This looks AMAZING!! Chocolate and raspberries are a great combo. Just add wine and it’s absolute perfection!
Come on over!
Love Smitten Kitchen! Love raspberries! Love cake! Must make this soon. Have you ever had golden raspberries? O.M.G. Thrice as good as reds. No joke. By the way, have you actually tasted a salmonberry yet? I’m still excited to hear what they taste like. Cuz I’m a berry fiend and am always looking for a better berry high.
Oooh, no I haven’t even heard of goldens! Is that a midwest thing? I’ve only had the salmonberry jam, which was delicious. I look for them at the farmer’s markets, but so far no luck. I’ll keep you berry posted.
That sounds yummy!
Thanks! Let me know if you try it.
I have already dirtied my apron with baking this week, but I do love raspberries and chocolate together so this does look pretty good. I love that you can make a recipe post entertaining!
That’s what happens when you drink and bake and then drink and post.
why can’t i create something like this? why oh why.
You could! It’s easy:) Try it!!
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