Mocha Raspberry Snack Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 14.79 ml unsalted butter
- 3 large eggs
- 473.18 ml granulated sugar
- 236.59 ml mayonnaise
- 4.92 ml pure vanilla extract
- 78.78 ml unsweetened cocoa powder
- 2.46 ml ground cinnamon
- 118.29 ml hot brewed coffee
- 59.14 ml cold water
- 473.18 ml all-purpose flour
- 7.39 ml baking soda
- 157.80 ml mini chocolate chip
- 236.59 ml fresh raspberry
- confectioners' sugar, for dusting
directions
- Preheat oven to 350 degrees.
- Butter a 9- by 13-inch baking pan, then line it with wax paper or parchment paper.
- Whisk together eggs, sugar, mayonnaise and vanilla in a large bowl.
- Place cocoa and cinnamon in small heat-proof bowl; whisk in the coffee and cold water until blended.
- Add coffee mixture to the egg mixture in 3 parts, whisking to blend after each addition.
- Add flour and baking soda and whisk until smooth.
- Stir in chocolate chips until mixed, then gently fold in raspberries.
- Pour batter into prepared pan.
- Bake cake until a toothpick inserted in the center comes out clean, about 1 hour.
- Let the cake cool for 10 minutes, then invert onto a rack and let cool for about 1 hour.
- Dust cake with cinnamon, then confectioner's sugar, and cut into triangles.
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RECIPE SUBMITTED BY
Aunt Willie
United States