Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups flour (I used whole wheat flour)
  • 1/2 cup of cocoa
  • 2 1/2 teaspoons baking powder
  • a pinch of salt
  • 110 g = 3.88 oz butter
  • 3/4 cup sugar
  • 1 teaspoon vanilla sugar
  • 3 eggs
  • 1 cup milk
  • Raspberries as preferred

Instruction

  • Preheat oven to 180 C = 356 F.
  • In a bowl, mix flour, cocoa, baking powder and salt
  • In another bowl, whip the butter with sugar and vanilla sugar (use a mixing device for faster results)
  • Beat eggs well
  • Add to butter composition and mix well
  • Mix all ingredients together until you get a smooth batter
  • Pout the batter in a pound cake mold (I used a regular square tray), lined with baking paper
  • Top with raspberries, gently pressed into the batter until completely covered
  • Bake for about 50 minutes or until a toothpick inserted in center comes out clean (this is a no fail trick I always use to make sure my cakes are done)
  • If you find that it starts to burn on top, cover the cake with aluminium foil
  • Once done, leave to cool for 10 minutes before taking out the tray/mold (I leave to completely cool and cut slices or chunks off straight from the tray)