EMC lifestyle - This raspberry-flavored chocolate cake makes a simple and delicious dessert for a summer supper or party. The fudge cake can be made a day ahead, then sliced and arranged on individual serving plates.
Arrange some fresh raspberries beside each piece, then add a scoop of frozen vanilla yogurt or ice cream. This is light and refreshing.
This recipe calls for raspberry pancake syrup, and I found some at the Independent Grocer store. Be sure you get what is labelled as "pancake syrup."There are other types of raspberry syrup which are very thin and meant for mixing with water or summer drinks.
They just don't work in this recipe, and neither does raspberry jam.
I've tried them both.
Only raspberry pancake syrup will do.
CHOCOLATE RASPBERRY CAKE
4 squares semi-sweet baking chocolate
2 tbsp. white sugar
1/2 cup raspberry pancake syrup
1/2 cup butter or block margarine, softened enough at room temperature to mix easily
1 1/4 cups white sugar
1 2/3 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup milk
Butter and flour an 8" cake pan.
In a microwave-safe bowl, combine the chocolate, raspberry syrup and 2 tbsp. sugar.
Microwave on high for one minute, then stir. Microwave on high for another minute.
The mixture will be hot enough to finish melting the chocolate.
Stir until the chocolate has completely melted, then set aside to cool to room temperature.
In a large bowl, use an electric mixer to cream the butter, or margarine, with the 1 1/4 cups white sugar.
Add the eggs, one a time, and beat until thoroughly combined.
In a medium bowl, combine the flour, baking powder and salt.
Add about one-third of the flour to the creamed egg mixture.
Using the electric mixer, beat until the flour is completely incorporated. Add about 2 tbsp. of the milk, and mix again until well combined.
Continue adding the flour and milk alternately to the batter, beating well after each addition.
Occasionally, scrape down the sides of the bowl.
Add the chocolate and raspberry syrup mixture to the batter.
With a spatula or long-handled spoon, stir this into the batter until there are no streaks of white or chocolate.
Pour the batter into the prepared cake pan. Bake at 350 F for 55 to 60 minutes.
Check for doneness by inserting a toothpick in the center of the cake.
If the toothpick comes out sticky, bake for another 5-10 minutes, then check again.
When the cake is done, remove it from the oven. Set the pan on a wire rack, and cool completely before serving.