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  • Serves 12
  • 75 minutes
  • Difficulty Easy
  • 12 Ingredients

43 Comments

This recipe is simply so good it will please everyone. It is so good that nobody will even suspect it is vegan.


Ingredients (serves 12)

  • 420 gram Plain Flour
  • 400 gram Caster Sugar
  • 90 gram Cocoa Powder
  • 2 teaspoon Bicarbonate of Soda
  • 500ml Water
  • 190 ml Extra Virgin Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • 2 Teaspoons Vanilla Essence
  • 2 Cups Raspberries
  • 1/2 cup Caster Sugar (For the Coulis)
  • 1/2 cup Water (For the Coulis)
  • 1/2 + 1/2 cup Raspberries (For the Coulis

Method

  1. This recipe makes one large cake or 12 mini chocolate cakes Pre-heat oven to 160 degrees Celsius (fan forced) Grease your chosen tin and line with baking paper
  2. Sift together the dry ingredients. In separate bowl mix together wet ingredients Combine the dry ingredients with the wet ingredients and mix with beater
  3. At the very end fold in the Raspberries Bake for 25-30 minutes for smaller cakes or 45-60 minutes for large cake
  4. For the Coulis: Place the Sugar, Water and 1/2 cup Raspberries in saucepan over low heat until sugar dissolves. Place in blender and vitamise until smooth Return to saucepan and simmer over low heat until coulis reduces
  5. Take off heat and add another 1/2 cup of Raspberries Serve with as much coulis as you desire. Cake is beautiful still warm.

Notes

This is my 'go to' Chocolate Cake recipe that I have used before. This version was made into more of a dessert with the addition of raspberries and raspberry coulis. My boy child said they were so good that 'his brain exploded in his head'.

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