Chocolate cupcake with raisins and nuts

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   Products

2. STEP 2

   

   Grease the cake pan with butter and dust with flour or semolina.

3. STEP 3

   

   Melt butter in a saucepan.

4. STEP 4

   

   Mix granulated sugar in a separate bowl with cocoa powder.

5. STEP 5

   

   Pour granulated sugar mixed with cocoa into a saucepan with melted butter. Pour the cream there, add salt and vanillin. Mix everything well.

6. STEP 6

   

   Place the saucepan on low heat and, stirring, bring the contents to a boil. The frosting and cake base are ready! After this, remove the saucepan from the heat, pour 13 - 14 tablespoons for the GLAZE into a separate cup and put it aside. Pour the rest into a bowl, where we will knead the cake dough and let it cool.

7. STEP 7

   

   Beat the eggs into the cooled mixture and beat lightly with a whisk. Add soda, previously slaked with vinegar.

8. STEP 8

   

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

9. STEP 9

   

   The dough should look like thick sour cream.

10. STEP 10

    

    Pour the prepared dough into the mold and place in the preheated oven. Bake the cake at 180 degrees for 35-40 minutes. Maybe longer, it all depends on the oven.

11. STEP 11

    

    When the cake is baked and nicely browned, remove it from the oven and place it on a plate while still hot.

12. STEP 12

    

    And now let's get to the most important moment! While the cake is still hot, you need to coat it with glaze poured into a separate cup. Some of the frosting will soak into the cupcake and some will remain on the surface of the cupcake. After this, you need to cool the cake to room temperature.

13. STEP 13

    

    Sprinkle the cooled cake with powdered sugar and decorate with chocolate chips. That’s it, our chocolate cake is ready and already attracts with its wonderful aroma!

Comments on the recipe

Maria

28.10.2023

4.5

Thank you for participating in the Best Recipe of the Week competition. Great cupcake. The segments look very nice. The yellow candle doesn't quite fit the theme, in my opinion - it's too bright and distracts the eye from the cupcake. It would be good to put it in the background and blur it out well so that it is not visible what it is, but at the same time there is a beautiful yellow color in the frame that would harmonize with the blue background. In general, for food photography, a composition with a blurred background is preferable. If your table is 60-70 cm deep, this is enough to provide good blur. Closer to the edge where the camera is, place a dish with a cupcake. All other decor is placed closer to the opposite edge of the tabletop. Then the camera, even in auto mode, will blur what is not in the foreground. Khrumka has two articles to help food photographers: How to photograph food. A guide for beginners. How to photograph food. Food photography for beginners.