Christopher's Chocolate Falling Down Cake Recipe
with homemade whipped cream and raspberry sauce
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Ingredients
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Cake
Whipped Cream
Raspberry Sauce
Method
Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- 2
Mix Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Slowly stir in the boiling water until the batter is smooth.
- 5
Bake the Cake
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Whipped Cream
- 7
Prepare Whipped Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form.
- 8
Chill
Refrigerate the whipped cream until ready to serve.
Raspberry Sauce
- 9
Cook Raspberry Sauce
In a saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Cook, stirring gently, until the raspberries break down and the mixture thickens, about 10-15 minutes.
- 10
Cool Sauce
Remove from heat and let the raspberry sauce cool to room temperature before serving.