Chocolate Raspberry Cake
Ingredients
nonstick cooking spray
1 cup all-purpose flour
1 cup sugar
½ cup cocoa
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
⅓ cup melted unsalted butter
2 teaspoons vanilla extract
1 teaspoon white vinegar
1 cup water
1½ cups chocolate frosting
1 cup raspberries
1 tablespoon powdered sugar
Tools
whisk
medium bowl
measuring cups
measuring spoons
large bowl
spatula
liquid measuring cup
round baking pan
strainer
June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Grease the pan
Coat the interior of a round baking pan with nonstick cooking spray.
round baking pan
nonstick cooking spray
Start combining the dry ingredients
Combine the flour, sugar and cocoa in a large bowl.
1 cup all-purpose flour
1 cup sugar
½ cup cocoa
measuring cups
large bowl
Add the remaining dry ingredients
Add the baking powder, baking soda and salt to the dry ingredients. Whisk to combine and set aside.
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
measuring spoons
whisk
Start combining wet ingredients
Place the melted butter and vanilla extract in a medium bowl.
⅓ cup melted unsalted butter
2 teaspoons vanilla extract
liquid measuring cup
medium bowl
Add the remaining wet ingredients
Add the vinegar and cold water to the wet ingredients. Stir to combine.
1 cup water
1 teaspoon white vinegar
spatula
Combine the wet and dry ingredients
Slowly whisk the wet ingredients into the dry ingredients. Whisk until the cake batter is smooth and glossy. Do not overmix.
Pour the cake batter in the pan
Scrape the cake batter into the greased pan with a spatula.
Bake the cake
Place the pan on the middle shelf of the June Oven. Bake the cake 35 minutes, until a toothpick comes out clean when inserted in the center. June will notify you when the cake is ready. If desired, follow directions on your June to continue cooking.
Cool and frost the cake
Remove the cake from the June Oven and let it cool completely in the pan. Once cool, run a paring knife between the pan and the edges of the cooled cake. Unmold the cake and transfer the cake to a platter. Use a spatula or knife to spread the frosting evenly on the top of the cake.
1½ cups chocolate frosting
Add the raspberries
Decorate the top of the cake with raspberries, starting by putting one raspberry in the middle of the cake and forming concentric circles of raspberries around it. Use all the raspberries.
1 cup raspberries
Garnish and serve
Place the powdered sugar in a strainer, if using. Tap the strainer over the cake to dust the cake with powdered sugar before serving.
1 tablespoon powdered sugar
strainer
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