Chocolate Raspberry Loaf - Rouba Shahin Middle Eastern Cooking
This chocolate raspberry loaf is all about the swirls! Rich, moist, and topped with a silky buttercream—simple yet a masterpiece in every bite.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at roubashahin.com.au.
Ingredients
- 250 grams self-raising flour
- ⅔ 150 grams caster sugar
- 1 cup 150 grams brown sugar
- ⅔ cup 60 grams cocoa powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon salt
- 100 grams fresh raspberries or frozen, thawed
- 285 ml evaporated milk
- 90 grams unsalted butter melted
- 2 eggs
- 1 teaspoon vanilla extract
- 150 g unsalted butter softened enough to also be runny
- 250 grams icing sugar
- 80 grams dark chocolate melted and cooled
- splash of orange blossom optional but yum
- A handful of fresh raspberries
- Dark chocolate shavings
- freeze-dried raspberries
- Optional: Crushed pistachios
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