Every year, before the holidays, I end up making this cocoa cake with raisins a few times. I like that it's not complicated, you don't need butter or milk, and the ingredients are handy. The raisins soaked in rum essence give it a special flavor. The simple glaze made from egg white and powdered sugar makes it suitable for the Christmas table or for days when you want something sweet, but not too heavy.
Quick Info
Total time: about 1 hour
Preparation time: 20-25 minutes
Baking time: 35-40 minutes
Servings: 8-10 slices
Difficulty: easy to medium
Recipe type: homemade dessert, suitable for holidays
Ingredients
For the cake:
4 eggs
1 pinch of salt
4 tablespoons powdered sugar (heaped)
1/2 packet baking powder (about 5 grams)
some drops of lemon juice (to extinguish the baking powder)
5 tablespoons freshly sifted flour
4 tablespoons sparkling water
50 grams raisins
1 small bottle rum essence (for soaking the raisins)
1 tablespoon cocoa powder (heaped)
For the glaze:
1 egg white
100 grams powdered sugar
1 tablespoon lemon juice
For decoration:
white sugar candies (optional)
Preparation method
1. Start by preparing the raisins. Soak the raisins in a small bowl and pour the rum essence over them. Set them aside while you prepare the rest of the mixture.
2. Separate the eggs. Put the egg whites in a large bowl, and the yolks separately.
3. Whip the egg whites with a pinch of salt. When they start to stiffen, add 2 tablespoons of powdered sugar. Continue mixing until they become firm, like a meringue.
4. In another bowl, mix the yolks with the other 2 tablespoons of powdered sugar. Add the baking powder, which you extinguish with a few drops of lemon juice, and then the cocoa powder. Mix for 2-3 minutes until you have a homogeneous mixture.
5. Gradually pour the sparkling water into the yolk mixture, continuously stirring.
6. Gently fold the whipped egg whites into the yolk mixture using a wooden spoon.
7. Sift the flour and gradually add it to the mixture, also with wide movements, without mixing too much to keep it airy.
8. Finally, drain the raisins if they have too much liquid and add them to the batter. Mix gently.
9. Prepare a silicone cake mold (or another heat-resistant mold). Grease the mold with a little oil.
10. Pour the mixture into the mold and level it gently.
11. Bake in the preheated oven (moderate temperature, about 170-180°C) for 35-40 minutes. Check at the end with a toothpick: if it comes out clean, it's ready.
12. Remove the cake and let it cool in the mold for about 10 minutes, then on a rack or plate.
13. While the cake cools, prepare the glaze. Whip the egg white with the powdered sugar and lemon juice until it stiffens and reaches the consistency of a white glaze.
14. Once the cake has completely cooled, spread the glaze on top. Sprinkle the sugar candies immediately before the glaze hardens.
15. Let the cake with the glaze sit at room temperature for 30-60 minutes until the glaze hardens.
Why I make this recipe often
It's quick to make, doesn't require hard-to-find ingredients, and the result holds up well for a few days at room temperature. The glaze gives it a festive look without being complicated. The cake isn't too sweet and works well as a simple dessert or for packing.
Tips and variations
Tips
- Use powdered sugar, not granulated, as it incorporates better into the foam.
- The sparkling water helps with the fluffy texture; don't replace it with still water unless necessary.
- Don't cut the cake while it's warm; let it cool so the glaze doesn't melt.
Substitutions
- If you don't have rum essence, you can use a bit of grated orange or lemon peel for flavor, but the taste will be different.
- Raisins can be omitted if you don't like them, but the texture will change.
- The sugar candies are optional; you can leave the glaze plain.
Variations
- You can add chopped nuts, but no more than a handful, so it doesn't become too dense.
- Without glaze, the cake remains suitable for packing or breakfast.
Serving ideas
- Cut it into thin slices and serve it plain.
- It goes well with coffee or tea.
- For holidays, you can decorate each slice with candies or chopped nuts.
Frequently asked questions
1. Can I use a different baking pan than silicone?
Yes, a classic cake or loaf pan works too, just make sure to grease and line it with parchment paper to prevent sticking.
2. How moist should the cake be inside?
It shouldn't be very moist, but also not dry. It should be fluffy and airy, without wet traces on the toothpick.
3. Can I double the recipe for two cakes?
Yes, the ingredients can be doubled without problems. Just be careful with the size of the pan and the baking time, which may increase slightly.
4. Can it be made without cocoa?
You can omit the cocoa for a plain cake, but it will lack the chocolate flavor and specific color.
Nutritional values (estimated, per 1 slice out of 10)
- Calories: approximately 135 kcal
- Protein: 2.5 g
- Carbohydrates: 28 g
- Fats: 1.5 g
The glaze and candies can increase the caloric value by 20-30 kcal per slice. The calculations are approximate and depend on the portion size.
Storage and reheating
The cake can be stored at room temperature, covered, for 2-3 days. I do not recommend reheating, as the glaze will melt. If you want to keep it longer, you can store it in the fridge, but let it return to room temperature before serving to regain the right texture.
Quick Info
Total time: about 1 hour
Preparation time: 20-25 minutes
Baking time: 35-40 minutes
Servings: 8-10 slices
Difficulty: easy to medium
Recipe type: homemade dessert, suitable for holidays
Ingredients
For the cake:
4 eggs
1 pinch of salt
4 tablespoons powdered sugar (heaped)
1/2 packet baking powder (about 5 grams)
some drops of lemon juice (to extinguish the baking powder)
5 tablespoons freshly sifted flour
4 tablespoons sparkling water
50 grams raisins
1 small bottle rum essence (for soaking the raisins)
1 tablespoon cocoa powder (heaped)
For the glaze:
1 egg white
100 grams powdered sugar
1 tablespoon lemon juice
For decoration:
white sugar candies (optional)
Preparation method
1. Start by preparing the raisins. Soak the raisins in a small bowl and pour the rum essence over them. Set them aside while you prepare the rest of the mixture.
2. Separate the eggs. Put the egg whites in a large bowl, and the yolks separately.
3. Whip the egg whites with a pinch of salt. When they start to stiffen, add 2 tablespoons of powdered sugar. Continue mixing until they become firm, like a meringue.
4. In another bowl, mix the yolks with the other 2 tablespoons of powdered sugar. Add the baking powder, which you extinguish with a few drops of lemon juice, and then the cocoa powder. Mix for 2-3 minutes until you have a homogeneous mixture.
5. Gradually pour the sparkling water into the yolk mixture, continuously stirring.
6. Gently fold the whipped egg whites into the yolk mixture using a wooden spoon.
7. Sift the flour and gradually add it to the mixture, also with wide movements, without mixing too much to keep it airy.
8. Finally, drain the raisins if they have too much liquid and add them to the batter. Mix gently.
9. Prepare a silicone cake mold (or another heat-resistant mold). Grease the mold with a little oil.
10. Pour the mixture into the mold and level it gently.
11. Bake in the preheated oven (moderate temperature, about 170-180°C) for 35-40 minutes. Check at the end with a toothpick: if it comes out clean, it's ready.
12. Remove the cake and let it cool in the mold for about 10 minutes, then on a rack or plate.
13. While the cake cools, prepare the glaze. Whip the egg white with the powdered sugar and lemon juice until it stiffens and reaches the consistency of a white glaze.
14. Once the cake has completely cooled, spread the glaze on top. Sprinkle the sugar candies immediately before the glaze hardens.
15. Let the cake with the glaze sit at room temperature for 30-60 minutes until the glaze hardens.
Why I make this recipe often
It's quick to make, doesn't require hard-to-find ingredients, and the result holds up well for a few days at room temperature. The glaze gives it a festive look without being complicated. The cake isn't too sweet and works well as a simple dessert or for packing.
Tips and variations
Tips
- Use powdered sugar, not granulated, as it incorporates better into the foam.
- The sparkling water helps with the fluffy texture; don't replace it with still water unless necessary.
- Don't cut the cake while it's warm; let it cool so the glaze doesn't melt.
Substitutions
- If you don't have rum essence, you can use a bit of grated orange or lemon peel for flavor, but the taste will be different.
- Raisins can be omitted if you don't like them, but the texture will change.
- The sugar candies are optional; you can leave the glaze plain.
Variations
- You can add chopped nuts, but no more than a handful, so it doesn't become too dense.
- Without glaze, the cake remains suitable for packing or breakfast.
Serving ideas
- Cut it into thin slices and serve it plain.
- It goes well with coffee or tea.
- For holidays, you can decorate each slice with candies or chopped nuts.
Frequently asked questions
1. Can I use a different baking pan than silicone?
Yes, a classic cake or loaf pan works too, just make sure to grease and line it with parchment paper to prevent sticking.
2. How moist should the cake be inside?
It shouldn't be very moist, but also not dry. It should be fluffy and airy, without wet traces on the toothpick.
3. Can I double the recipe for two cakes?
Yes, the ingredients can be doubled without problems. Just be careful with the size of the pan and the baking time, which may increase slightly.
4. Can it be made without cocoa?
You can omit the cocoa for a plain cake, but it will lack the chocolate flavor and specific color.
Nutritional values (estimated, per 1 slice out of 10)
- Calories: approximately 135 kcal
- Protein: 2.5 g
- Carbohydrates: 28 g
- Fats: 1.5 g
The glaze and candies can increase the caloric value by 20-30 kcal per slice. The calculations are approximate and depend on the portion size.
Storage and reheating
The cake can be stored at room temperature, covered, for 2-3 days. I do not recommend reheating, as the glaze will melt. If you want to keep it longer, you can store it in the fridge, but let it return to room temperature before serving to regain the right texture.