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| Chocolate Cake with Raspberries and Sliced Almonds |
3/4 cup of real butter
1 1/2 cups of sugar
¼ cup cocoa
2 eggs
1 1/2 teaspoons vanilla
½ cup sour cream
2 Tablespoons oil
1 cup of chocolate chips (spread over top of cake before baking)
Dry ingredients
2 cups of flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup hot water
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| Yummy Chocolate Cake |
I love chocolate cake. It is probably my favorite dessert. When I have had a long day, am stressed out, or I just want to make an easy, delicious treat, this is what I go for. I use boxed mixes 90 percent of the time. But today I didn’t have a chocolate cake mix. This recipe is a pretty easy and great substitute. It whips up quickly and I usually have all the ingredients on hand.
And it was one of those days where I just needed some chocolate. Ever have one of those days? mmhmm…..chocolate cures just about everything, doesn’t it?
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| Want some raspberries on your decadent chocolate cake? Yum! |
Start by creaming butter, cocoa and sugar together. Add eggs and vanilla and sour cream and mix until smooth. In a separate bowl blend the flour, soda and salt together. Add flour mixture to the cocoa mixture. Then add hot water a little at a time and beat until smooth. Bake in a preheated 350 degree oven for approximately 30 minutes depending on your oven and altitude. Bake cupcakes for 18-20 minutes.
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| Chocolate cupcakes with raspberries and almonds |
I like to make both cupcakes and a cake for my dessert. My grandkids love cupcakes when they come over and I can give a few away as a gift. (who doesn’t like cupcakes?)
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| Cream sugars and butter and Mix it all up in your Kitchenaide Mixer…..add the eggs and flour mixture…. |
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| Pour the batter into a 9 x 9 cake pan and 9 cupcake papers and bake them up in 350 degree oven |
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| I topped my chocolate cupcakes with about 7 chocolate chips each…to make them richer and tastier |
So with this mix I did 9 cupcakes and a square 9 x 9 glass cake pan with the remains. I put about 3/4 cup of chocolate chips onto the cake batter just after I poured it into the pan. I put about 6 to 7 chocolate chips into each cupcake paper. I put both just on top, last thing to go into the mix.
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| Add the eggs to the mix |
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| With the cocoa and flour and sugar |
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| I used these red, foil, cupcake papers for my chocolate cupcakes |
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| I made a 9 x 9 chocolate cake and 9 chocolate cupcakes….what’s with all those 9s? |
Then I baked them, checking the cupcakes after about 18 minutes. I have a convection oven and sometimes it takes longer when I have it on, and sometimes I am surprised how fast stuff cooks in there!! I leave the cake in and start checking it after about 25 minutes.
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| I threw about a 3/4 of a cup of chocolate chips on top of my chocolate cake |
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| Homemade chocolate buttercream icing on top of my chocolate cake |
HOMEMADE CHOCOLATE BUTTERCREAM ICING
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1/2 cup (1 stick) butter
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1/3 cup cocoa
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2 cups powdered sugar
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3 + Tablespoons milk
- 1 1/2 teaspoons real vanilla
- add more sugar if it is too runny, add more milk if it is too dry. Mix up in your mixer.
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| Top with sliced almonds and then add 3 raspberries to each cut piece of cake, or cupcake, when serving. |
When they were done I frosted them with chocolate buttercream frosting and topped them with fresh raspberries and sliced almonds. Sooooo Yummy!
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| Don’t you wanna bite of my chocolate cupcake? Hmmm? YES YOU DO! |