Name: Raspberry Chocolate Upside Cakes recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 50 g butter melted; 1/3 cup white sugar; 1 egg; 1 tbs cocoa powder; 1/2 cup self-raising flour; 1/4 cup frozen raspberries; 1/2 tsp butter; 8 fresh strawberries; 1/4 cup milk

by taram332 Last updated on 07/10/2019

The combination of rich chocolate with raspberries works so well with this cake. Surprise that special someone with a little treat. - taram332

Ingredients

50 g butter melted
1/3 cup white sugar
1 egg
1 tbs cocoa powder
1/2 cup self-raising flour
1/4 cup frozen raspberries
1/2 tsp butter
8 fresh strawberries
1/4 cup milk

Method

Step 1

Preheat oven to 180C fan forced. Grease your baking tins well with 1 tsp butter.
Step 2

Using a large bowl, sift in the flour and cocoa powder. Add the melted butter, egg, sugar and milk and using a whisk combine everything well.
Step 3

Add the raspberries into the tin and press firmly down with your fingers, then top with the cake mixture. Bake for 20 minutes or until a skewer comes out clean. Cool the cake in the tin for 5 minutes and then invert the cake onto a rack. Serve immediately with fresh strawberries.

Equipment

2 fluted tart tins
1 bowl
1 sieve

Recipe Notes

from Australia’s Best Recipes team

This recipe makes 2 small cakes or you can make 1 larger cake and share between 2 people. For this recipe I used 2 small fluted tube baking tins. You can also use a large muffin tray and make 2 cakes. You can also serve the cake with ice cream or whipped cream for something more decadent. Allow additional time for the cake to cool before serving.