Raspberry Chocolate Tart Cake
Raspberry Chocolate Tart Cake • Passionate For Baking • Makes one 8" tart cake Eggless chocolate tart cake • 210g buttermilk • 35g oil • 15g clarified butter/ghee • 100g castor sugar • 15g cocoa powder • 1/2 tsp baking soda • 3/4 tsp baking powder • 1 tsp apple cider vinegar • Pinch salt • 50g wholewheat flour • 115g plain flour • 125g fresh raspberries Chocolate filling • 125g cream • 125g dark couverture chocolate, chopped Method • Preheat the oven to 180°C. Lightly grease an 8" loose bottom flan tin. • In a large bowl, add all the ingredients and give them a good whisk with an electric whisk. • Pour the batter into the prepared tin, and tap on the counter to level. • Bake for 30 minutes, until the tester comes out clean. Cool completely, then de-mould the cake
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