mary berry fudgy raspberry cake

mary berry fudgy raspberry cake

mary berry fudgy raspberry cake

Basic Ingredients for mary berry fudgy raspberry cake

  • 2 large eggs
  • 1/2 Cup Melted Butter (Cooled)
  • 1 tsp Vanilla Extract
  • 3/4 Cup Granulated Sugar
  • 1/2 teaspoon salt
  • 1/4 Cup Cocoa Powder
  • 3/4 Cup All-Purpose Flour
  • 1/4 Cup Melted Semi-Sweet Chocolate (cooled)
  • 1/3 Cup Semi-Sweet Chocolate Chunks No-Bake

Raspberry Cheesecake Topping

  • 1x 8oz Brick Softened Cream Cheese
  • 4oz Cool Whip
  • 1.2 oz Dried Raspberries If you prefer a sweeter topping, add 2 TBSP Granulated sugar

How do you make mary berry fudgy raspberry cake

  • Pre-heat your oven to 350F Spray one Pyrex dish measuring 7.5″x11″ with nonstick spray.
  • After this, Mix the melted butter, eggs, and vanilla extract in a large bowl.
  • Add sugar and mix until well combined. Add salt, cocoa powder, and all-purpose flour.
  • Mix the flour until it is well combined. Be careful not to overmix the batter! Add melted chocolate and chocolate chunks to the batter. Place evenly in a baking dish.
  • Bake at 350F for 20 min. Allow cooling completely. (About one hour). Mix cream cheese and a mixture in a large bowl until smooth. If you want to prefer a sweeter topping, you can add sugar at this stage.
  • Mix in Cool Whip. Be careful not to overmix. Fold in dried raspberries.
  • Sprinkle evenly over top of cooled brownies. Set aside for at least two hours in the refrigerator Add chocolate syrup to the top and enjoy! Enjoy! Keep in the refrigerator

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