Chocolate cake with fresh raspberries

There’s nothing better than a chocolate! Or is it? Yes, chocolate cake combined with slightly sour raspberries! Yummy!



 200g of dark chocolate (70% cocoa)

200g of butter

½ glass of water

150g of flour

1 teaspoon of soda

1 glass of brown sugar

½ glass of white sugar

3 spoons of cocoa powder

3 free range eggs

100g sour cream 12%

100g raspberries



1 glass of powdered sugar

3 spoons of cocoa powder

3 spoons of milk

3 spoons of butter


100g of raspberries



All ingredients should be at room temperature. Brake the chocolate into small pieces and melt with water, butter and coffee in a small pot; lightly cool, set aside. Mix the flour with baking soda and cocoa. Add both sugars and mix them thoroughly with the flour. Beat the eggs with a kitchen pole with sour cream, add the melted chocolate. Pour the dry ingredients, gently mix all the ingredients. Pour raspberries, mix. In a cake form with a diameter of 23 cm, put baking paper only at the bottom of it. Pour the dough, align and bake for 1 hour and 10-30 minutes at 140 °C without air circulation (if necessary even shorter, to the so-called dry stick). Dissolve butter with hot milk and pour it hot into sugar and cocoa. Mix into a smooth mass. You can additionally add 1 tablespoon of rum. Mix. Spread the icing on the slightly cooled cake and let it settle down. Decorate with raspberries. Buon Appetito!