Chocolate cake with raspberries, pistachios and raspberry gel

Chocolate, chocolate and more chocolate!!!

It’s the universal cure of ills, heartbreaks, sugar cravings and boredom. 

Some days you just need something with chocolate. 
Today his one of those days! It’s cold and we just need something with chocolate! 
This cake is moist, chewy and delicious. The perfect combination for a cake. 
I hope you enjoy this cake as we did… 
Chocolate cake: 
190gr butter 
190gr dark chocolate 
4 tsp intant coffee 
140ml water 
110gr self-raising flour 
110gr plain flour 
40gr cocoa powder 
1/4 tsp bicarbonate of soda 
420gr caster sugar 
3 eggs 
6 tbsp vegetable oil 
95ml sour cream 
Preheat the oven to 160C. 
Line the sides and base of the tin. 
Gently melt the butter, chocolate, coffee and water in a pan on a low heat. 
Sift the dry ingredients – flour, cocoa and bicarbonate of soda – into a mixing bowl. Add the sugar. 
In a separate bowl, combine the eggs, oil and sour cream. 
Pour the egg mix and chocolate mix into the dry ingredients and mix well. 
Pour into the cake tin and place in the middle of the oven. 
Bake for the guide time listed in the recipe or until a skewer inserted into the centre comes out clean. 
Remove from the oven and leave the cake to cool in its tin. 
Raspberry Gel: 

250 gr Raspberry puree
60 gr stock syrup (1:1) 
10 gr ultra tex 

Bring the pulp to the boil with the syrup, allow to cool to 40C. 
Add the ultra tex using a blender. 
Leave to cool in the fridge before using. 
  • Chocolate cake
  • Top with raspberry gel 
  • Decorate with fresh raspberries and chopped pistachios. 

XOXO ***
Inês Ribeiro