One Bowl Chokolate Raspberry Cake to Die For..

photo by TasteTester

- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
1 10
- Serves:
- 12-14
ingredients
- 2 1⁄2 cups all-purpose flour
- 2 cups sugar or 2 cups Splenda sugar substitute, equal amount
- 3⁄4 cup unsweetened cocoa
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 1 cup tart apples, shredded (packed) or 3/4 cup unsweetened applesauce
- 1 cup nonfat milk
- 3⁄4 cup becel margarine or 3/4 cup butter, melted
- 4 large eggs (240-260 g total weight)
- 12 ounces dark chocolate
- 1 1⁄2 cups frozen raspberries, 250g (not defrosted) or 1 1/2 cups fresh raspberries
- 4 tablespoons coarse sugar (Perle sugar)
directions
- Heat oven to 350 degrees.
- Peel, shred and measure apples.
- In large mixing bowl, combine first dry ingredients.
- Then add shredded apples, milk, butter, and eggs.
- Beat at low speed until moistened; about 2 minutes at medium speed.
- Pour into cake pan.
- Cover top of cake batter with raspberries, and stick chocolate pieces into batter all around the cake. Press gently raspberries and chocolate pieces halfway into batter, sprinkle with coarse sugar.
- Bake for 50-60 minutes or until toothpick comes out clean. This is a little tricky since all the melted chocolate on top. I shake the form gently and if the batter no longer seems soft in the middle I deem it done.
- Cool on wire racks for 60 minutes; remove from pan and cool.
- Serve with vanilla ice cream or 2 cups crème fraiche sweetened with 4 tsp powdered vanilla sugar.
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Reviews
-
Nice recipe! However I think it was too much dark chocolate for my taste. I came looking for an apple cake and loved the idea of adding chocolate to it. Little I knew the apple is really to substitute oil. My cake came so moist and fluffy - nice! Next tome I will add more raspberries to it and less dark chocolate on top - maybe some white chocolate chips (if not cooking for diabetic) or some diced apple (to get an apple flavor that I intended to begin with). Mine did not turned as pretty as the photo - what is the white chunks in the photo anyway? I think I am missing something. ;) Thanks for the recipe!
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Benthe, I am so glad I tried this cake. It is rich and chocolatey, and the raspberries and apples keep it from tasting too overly sweet. And I love the gooey center -- it has the consistency of a fudgy brownie, but because of the apples it's not too dense or rich. It's just perfect as is. I used sugar rather than Splenda, because I've used Splenda twice in baking, and both times the cakes didn't turn out as good as with sugar, so now I only use regular sugar and just eat a little less. This is a winner, Benthe, and thanks for sharing it with us!
RECIPE SUBMITTED BY
My beloved sister Lise passed away on December 3 2008, so this year I didn't do all my usual Christmas cooking and baking.
Frank and I moved to a bigger apartment on January 1, and once I can see the floor for boxes, I will get back to cooking. I look forward to re-visit with my wonderful Zaar friends again.
I have not been much on Zaar last summer and Fall, due to my sister, and father's illness. We have now come to the hard part, they have stopped all treatment on Lise, and we can only try to be there for her, her family and each other. Then England seems such a long way away from Denmark.
Grown and multicultural woman with a passion for cooking and especially learning about others holidays, traditions and recipes. I have lived 18 years in the USA and have grown children there so I do go there regular. Am an accomplished mural painter and collector of Japanese art and furniture.
My DBF say I am addicted to Zaar, he is probably right, apart from having to look of idears for dinner, or lunch or snacks or chocolade dressed up as something else, I also have to check out my wonderful cooking partners in crime, and very very funny friends at Zaar. I have learned so much from you all.
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