Chocolate Cake with Cashews, Berries and Whipped Cream

For a brownielike effect, bake the cake for slightly less time.


Slideshow: Beautiful Desserts


  • Servings: MAKES ONE 9-BY-13-INCH CAKE

Related Video

More Videos
Frozen Whipped Cream


  • 2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1/2 pound) unsalted butter, softened
  • 2 cups sugar
  • 6 large eggs, at room temperature
  • 2 tablespoons light corn syrup
  • 2 teaspoons pure vanilla extract
  • 1/2 cup chopped roasted cashews
  • Whipped cream and raspberries, for serving

How to make this recipe

  1. Preheat the oven to 350°. Butter a 9-by-13-inch metal baking pan. In a medium bowl, sift the flour with 1 1/2 cups of cocoa, the baking powder and salt. In a large bowl, beat the butter with the sugar until light and fluffy. Beat in the eggs, 1 at a time, then the corn syrup and vanilla. Using a rubber spatula, fold in the dry ingredients and the cashews.

  2. Scrape the batter into the prepared pan and bake for about 25 minutes, or until just set. Let the cake cool to room temperature in the pan. Sift cocoa over the cake and cut it into squares. Serve with whipped cream and raspberries.

Contributed By Photo © Anna Williams Published July 2000

494980 recipes/chocolate-cake-with-cashews-berries-and-whipped-cream 2013-12-06T23:18:28+00:00 Daniel Bruce spring|summer|baking|barbecue-cookout|fathers-day|mothers-day|valentines-day|american|cakes-and-cupcakes|desserts|10|12 july-2000,chocolate cake,cake with nuts,cake with cashews,dense cake,brownie cake,sheet cake,birthday cake,Daniel Bruce recipes,chocolate-cake-with-cashews-berries-and-whipped-cream 494980

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5