Chocolate Birthday Cake
This delicious cake is a family favourite recipe. It's a chocolate lovers dream.
Ingredients (Serves 8)
| 1 |
cup sugar |
| 1 |
cup all-purpose flour |
| 1 |
teaspoon baking soda |
| 1/2 |
teaspoon baking powder |
| 1/4 |
teaspoon salt |
| 3 |
tablespoons cocoa powder |
| 1/2 |
cup water |
| 1/2 |
cup milk |
| 1/4 |
cup vegetable oil |
| 1 |
egg, lightly beaten |
| 1/2 |
teaspoon vanilla |
| 1 |
cup 35% cream, whipped |
|
Raspberry Filling |
Raspberry Filling
| 2-1/2 |
cups frozen raspberries, in syrup |
| 1/4 |
cup cornstarch |
Instructions
Raspberry Filling
- Cook frozen raspberries with cornstarch to a rolling boil.
- Cool.
- Preheat oven to 350 F.
- Sift together all dry ingredients, except cocoa powder. Set aside.
- Combine cocoa powder, water and milk in a saucepan and bring to a full boil, being careful not to boil over.
- Remove from heat, add oil.
- Cool until mixture is lukewarm.
- Stir in the egg and vanilla to the cooled mixture.
- Using an electric mixer, add the dry ingredients to the wet, beating until smooth. Do not over-beat.
- Pour into a wax-paper lined, 8-inch round cake pan and bake for 25-30 minutes. (Check centre for doneness with a skewer.)
- Cool in pan on a rack.
- Cut cake in half horizontally with a serrated bread knife.
- Spread half the whipped cream on first layer. Add layer on top.
- Spread raspberry filling on centre of cake, then decorate edges with dollops of whipped cream all around.
Nutritional information
Nutrients per serving: 422 calories, 8 g fat, 5 g protein, 64 g carbohydrates, 5 g fibre.
Photography by Michael Alberstat
Food Styling by Sue Henderson