Chocolate cake with raspberries, caramel sauce and peppermintflavoured whipped cream


I made this cake a couple of weeks ago. The recipe is not mine, I take no credit for it ~ but neither did I find the maker of the recipe in the magazine I used. However, try it out if you have 2 hours to spare and aren’t afraid of calories.

Recipe in metric units

~ 16 pieces
About 2 hours to complete.

For the cake

200 g melted, cooled butter
3 eggs
4 dl sugar
3 dl plain flour
1 1/2 teaspoon baking powder
1 dl cocoa powder
2 dl milk

The caramel sauce

50 g butter
1 1/2 dl brown sugar
1 tablespoon water
1 dl heavy cream
1 teaspoon cinnamon powder (can be left out of course, or replaced with some other spice)

For garnish

2 dl raspberries, frozen is okay if you only remember to defrost them first (I used about double the amount for three servings since I put raspberries between two slices AND used some for decoration)
~ 2 dl whipped cream flavoured with peppermint essence and sugar (how much you want to use is up to you, I used about 2 drops essence and 1/2 dl sugar)

Oven: 175 degrees C in a regular oven
To bake in: one 2 liter mold or two 1 liter molds

Making the cake:

1. Beat egg and sugar white and fluffy

2. Mix the dry ingredients in a bowl

3. Blend the dry ingredients, milk and melted butter with the eggmix (stir carefully, otherwise the cake goes flat when baking it in the oven)

4. Pour the cakemix in your choice of baking mold (if you use two, make sure they get similar amount of mix in them)

5. Bake in the middle of oven for about 60 minutes (if you’re making a big cake) or 30-40 minutes (if you make several smaller cakes) until it’s baked properly ~ meaning if you try it with a stick it should be dry and not covered with beating. Watch the cake carefully, mine got a bit burned since I had them in the oven for additional 10 minutes when 30 had gone.

6. Let the cake cool before slicing it up and decorating it. I recommend making it the day before you intend to use it, it gets easier to slice that way.

Making caramel sauce

1. Put sugar, butter and water in a pot (preferably with a little thicker bottom, otherwise it could easily burn), and melt on low heat (’til the butter is melted, that is)

2. Whisk in the cream, let simmer for about 15 minutes on low heat ~ and stir occasionally, not all the time. Flavour with your spice of choice and let it cool down.

Then it’s garnish time!!! I sliced two pieces per serving, put raspberries between them and caramel sauce on top. On top of that I put my whipped cream and some more raspberries.

This is my dessert for Christmas, it’s delicious and can be tweaked with all kinds of flavour.


Chocolate/coffee flavoured cupcake with whipped cream

I love baking. It’s creative in so many ways. Also, you have to follow some basic rules ~ but you can also just tweak the recipes to make them “yours”. I made chocolate/coffee flavoured cupcakes, but not in the usual standard, these are sticky ones covered in whipped cream.


Chocolate sticky cupcake


If you want to make them yourself, this is the recipe in SI unitsĀ for 12 small sticky ones:

2 eggs

3 dl sugar

2 dl plain flour

5 tablespoons cocoa powder

1 teaspoon vanilla sugar

100 gram melted butter

4 tablespoons cold, strong coffee

a pinch of salt

Preheated oven: 225C, bake about 10 minutes or until they are half-done (they should be sticky in the middle).

Garnish: whipped cream (flavour it any way you like) and a raspberry (or whatever your favourite is).

Mix the dry ingredients in a bowl. Stir eggs and sugar until they’re properly blended, fold in the wet and dry ingredients, mix until smooth and properly blended. Put batter in cupcake papermolds, bake in oven, garnish when cooled off.


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