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Chocolate cake with raisins and nuts

Cooking recipes / Top Picks / Pastries

12 servings
1 hour 20 min

Butter - 200 gr, Cocoa powder - 4 tbl, Sugar - 1.5 pack., Cream - 100 ml, Eggs - 4 pcs., Raisins - 100 gr, Walnuts - 100 gr, Wheat flour - 300 gr, Food soda - 0.5 kl, Vanillin - to taste, Salt - 0.25 kl

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Grease the cake tin with oil and powder with flour or semolina.

Melt butter in a saucepan.

Mix sugar sand in a separate bowl with cocoa powder.

Sugar sand mixed with cocoa is poured into a saucepan with melted butter. We pour cream there, add salt and vanillin. We mix everything up well.

Put the pan on a small heat and, stirring, bring the contents to a boil. The icing and cupcake base are ready! After that, remove the pan from the fire, pour 13-14 tablespoons for GLAZE into a separate cup and remove it to the side. We pour the rest into a bowl, where we will knead the cake dough and let it cool.

Drive the eggs into the cooled mass and beat slightly with a whisk. Add soda pre-slaked with vinegar.

Sift the flour into the resulting mass and mix well. We also send crushed nuts and raisins there. Mix well again.

This is how thick sour cream is, the dough should turn out.

Pour the prepared dough into a tin and send it to a preheated oven. Bake the cupcake at a temperature of 180 degrees 35-40 minutes. Maybe longer, it all depends on the oven.

When the cupcake is baked and browned well, we remove it from the oven and lay it out hot on the dish.

Now let's get to the most responsible moment! Another hot cupcake must be coated with glaze cast into a separate cup. Part of the glaze is soaked in the cupcake, and part will remain on the surface of the cupcake. After that, you need to cool the cupcake to room temperature.

Sprinkle the cooled cupcake with icing sugar and decorate with chocolate crumbs. Everything, our chocolate cupcake is ready and already beckons with its wonderful aroma!