Have you ever experienced this lovely and precious moment when someone (your friend, or brother, or sister, or grandma, whoever) reaches out for a piece of cake that you have made and then takes one single bite and chews about two seconds and then closes the eyes and gives you a gentle "mhh... delicious!" and suddenly, your humble baker heart is smiling because you made someone's day a bit happier with one simple piece of cake. I adore those kind of moments.
This cake is and will be my favorite raspberry cake. Until Forever. Now it's official. I have to admit that it turned out that delicious by accident, because, as always, I did not want to use a recipe and consequently, almost ruined the cake. But, in the end, I must have done something right, because both parts of the batter - the black and the white one - go extremely well with each other. The white batter is very soft and spongy while the chocolate batter has an amazingly heavy and moist texture. Which is, in addition, lighten up by some fresh and fruity raspberries in between.
My honest wish (from the very bottom of my heart) is that you have at least 200gm of raspberries in your fridge for trying this cake, because, trust me, you really don't want to miss this taste!
Raspberry Black and White Cake
white batter
120gm margarine or butter, softened
100gm sugar (optional: vanilla sugar)
2 eggs
150gm flour
1 tsp baking powder
chocolate batter
100gm chocolate
120gm margarine or butter, softened
70gm sugar
1 egg
150gm flour
2 tsp baking powder
about 200gm raspberries
Preheat oven to 175C. Grease a round baking pan.
Prepare the white batter. Cream butter and sugar, using a mixer on high speed, until fluffy. Add eggs and beat them in. Sieve over flour and baking powder and beat in as well, until incorporated. Do not overbeat.
Prepare the chocolate batter. Melt chocolate and butter together in a large bowl and whisk until completely melted and there are no lumps anymore. Whisk in sugar and egg until well combined. Sieve over flour and baking powder and quickly whisk in until completely incorporated.
Pour a bit of the white batter into the baking pan and spread evenly. Cover with some chocolate batter using a teaspoon. Sprinkle some raspberries on top.
Repeat this procedure until batter and raspberries are used up. (Don't try to make it look 'pretty', it will seem to be horrible. After the baking it'll look gorgeous, on the outside and on the inside.)
Bake for about 30 - 40 minutes until done.
Let cool completely and dust with icing sugar, if desired. Enjoy!
Gulchathaii
