Bread Maker Chocolate Cake with Raspberries
Our SD-YR2550 Bread Maker makes baking a cake, well, a piece of cake! Simply combine ingredients in the baking tin, select the 'Cake' Auto Menu and let our bread maker do all the kneading, proofing and baking. All that's left is to decorate, serve and enjoy! Give this delicious Chocolate Cake with Raspberries recipe from Chef Shellie Froidevaux a try today!
Ingredients
Chocolate Cake
- 200 mlvegetable oil
- 250 gGreek yoghurt
- 4eggs lightly beaten
- 150 mlhot coffee
- 1 tspvanilla extract
- 300 gself raising flour
- 100 gcocoa powder
- 300 gcaster sugar
To Serve
- 200 gfresh raspberries
Chocolate Frosting
- 120 gunsalted butter softened
- 180 gicing sugar sifted
- pinch of salt
- 60 gdark chocolate melted
- 1 tbsmilk
- 0.5 tspvanilla extract
Steps
1) To make the chocolate cake, make sure the blade is inserted into the bread pan. Then place all ingredients for the chocolate cake into the bread pan, liquids before the dry ingredients.
2) Place bread pan into the bread maker, close the lid and select program 25 (SD-YR2550) or program 24 (SD-R2530), Cake. After about 12 minutes, open the lid when you hear the beep sound. Scrape off the flour with a rubber spatula within 5 minutes. Close the lid and restart.
3) Within 20 minutes of the bread making beeping 8 times to signal the end of baking, you will need add an extra 10 minutes for the cake to be completely cooked. Set an extra 10 minutes using the arrow key next to the clock icon, then press start.
4) Once the 10 minutes is up and the machine beeps 8 times, remove the bread pan from the machine and allow cake to cool in tin for 10 minutes before turning out onto a wire rack to cool completely.
5) Whilst the cake is cooling, make the chocolate frosting. Start by beating together the butter, icing sugar and salt with electric beaters until pale and creamy. Add the melted chocolate, milk and vanilla extract and beat well to combine.
6) When the cake is cooled, trim off the top and discard. Split the cake in half horizontally. Place the base half of the cake on a serving dish and top with half of the chocolate frosting. Place the top half of the cake on the top and top with remaining frosting. Finish with fresh raspberries and serve.
