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Raspberry Cacao Cake
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Description
A moist one-bowl chocolate cake studded with raspberries and ready in 30 minutes!
Ingredients
- 2 Tablespoons Good Quality Extra Virgin Olive Oil
- 2 Tablespoons Raw Cacao
- 1 cup Raw Sugar
- 1 cup Self Raising Flour
- 1 cup Milk
- 2 whole Eggs
- ½ cups Raspberries (Fresh Or Frozen)
Preparation
1. Preheat oven to 180 degrees Celsius.
2. Stir ingredients (except raspberries) until thoroughly mixed through. Pour into a small-medium round cake pan which you have greased.
3. Now place the raspberries (frozen or fresh) into the cake tin on top of the chocolate batter and place into the oven.
4. Cook for 30-40 minutes, depending on your oven. You’ll know it’s done when the cake springs back when touched.
Let it cool and eat some right away, ’cause it’s that delicious. Or wait, sprinkle it with some icing sugar and serve it with some creme fraiche.
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