Health & Nutrition
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Upside Down Raspberry Chocolate Cake
500g fresh raspberries
500g caster sugar
260g cake flour
120g cocoa powder
7.5ml baking powder
7.5ml bicarbonate of soda
2 eggs, lightly whisked
250ml (1 cup) milk
125ml (½ cup) Rama bake, melted
10ml (2 tsp) vanilla essence
250ml (1 cup) boiling water
Preheat the oven to 170°C. Line a deep 23 cm diameter loose bottom cake pan with baking paper and grease with Rama Perfect Bake.
Pack the raspberries on the bottom of the tin.
Sieve the caster sugar, cake flour, cocoa powder, baking powder, bicarbonate of soda and salt in a large bowl.
Whisk the eggs, milk, Rama Perfect Bake and vanilla essence together in another mixing bowl. Whisk with an electric mixer for 2 minutes.
Stir in the boiling water, until well combined. The batter will be thin and runny.
Place the raspberries evenly on the bottom of the tin and pour the batter over the raspberries.
Bake for 1 hour 20 minutes or until a cake tester comes out clean. Turn the cakes out on a wire rack and leave to cool down. Cover the cake with foil if the top gets to dark.
Remove from the oven and carefully turn the cake out of the cake pan onto a serving platter. Serve warm.
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