Chocolate Raspberry Cake
Did you know? The word “raspberry” originates from the historical French word raspise, “sweet rose-colored wine”.
One of our favorite fruits, raspberries are vitamin C rich & loaded with anti-oxidants. We’re tweaked a recipe from the nibble to celebrate Chocolate Raspberry Cake Day using Villa Graziella, Extra Virgin Olive Oil instead of butter. A moist, delicious dessert enjoy it after dinner, the next day for breakfast or as an afternoon snack. 8 Servings
Easy Ingredients
- 3/4 cup + 3 Tablespoons Villa Graziella Organic Extra Virgin Olive Oil
- 2 ½ cups all-purpose, unbleached flour, plus more for Bundt pan
- 1 ½ cups buttermilk
- 3 large eggs room temperature
- 1 1/2 cups granulated turbinado sugar (Sugar in The Raw)
- 1 cup unsweetened cocoa
- 1 cup fresh raspberries washed + extra for garnish
- 1 teaspoon sea salt
- 2 1/2 teaspoons baking soda
- 2 teaspoons vanilla
- Confectioners’ sugar for dusting
Simple Directions
- Preheat oven to 350°F, lightly oil & flour a 12-cup/9-inch Bundt pan set aside
- Combine sifted flour, cocoa, sea salt & baking soda in a bowl
- In another bowl, beat the olive oil & sugar until smooth
- Add the 3 eggs to wet ingredients, mixing after each, stir in the vanilla
- Add the dry ingredients in 3 batches, followed by buttermilk in 3 batches, scraping the sides of the bowl as needed
- Pour the batter into the pan
- Sprinkle in the raspberries, they will disperse as the cake bakes
- Bake 45-60 minutes, or until a toothpick inserted into the center comes out clean
- Allow cake to cool for 30 minutes in the pan on a wire rack, carefully turn the cake onto a plate
- Dust with confectioners' sugar & garnish with raspberries
- Serve & enjoy! Can’t finish it all in 1 day? Cover tightly to prevent from drying out