Ease of Preparation: Easy
Yield: 8 pieces
Ingredients:
1 cup + 2 tablespoons (270 ml) flour
6 tablespoons (90 ml) unsweetened cocoa powder
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) salt
½ cup (120 ml) butter, at room temperature
1 ½ cups (350 ml) sugar
1/2 teaspoon (2.5 ml) vanilla extract
3 eggs
2 tablespoons (30 ml) sour cream
1 tablespoon (15 ml) vegetable oil
4 ounces (113 g) dark chocolate squares, divided
4 ounces (113 g) white chocolate squares, divided
2 ½ cups (600 ml) water, for cooking
2 cups (470 ml) raspberries
1/3 cup (80 ml) icing sugar
Special Equipment
7-inch (18 cm) springform pan, greased, and bottom lined with parchment paper
Method:
In a large mixing bowl, combine flour, cocoa powder, baking powder, and salt. In a separate bowl, mix together butter, sugar, vanilla, eggs, sour cream, and vegetable oil.
Add dry ingredients to wet and mix until batter is smooth. Fold in 3 ounces (86 g) dark chocolate and 3 ounces (86 g) white chocolate. Pour the cake batter into the springform pan. Cover with foil.
Pour 2 ½ cups (600 ml) water into the multi-cooker. Insert steamer. Place the springform pan on top of the steamer rack. Close and lock lid. Close vent. Set to Pressure Cook on high for 50 minutes. Once cooking has finished, allow the steam to release naturally.
Carefully remove the springform pan from multi-cooker and remove foil immediately. Refrigerate for 15 to 20 minutes.
Release the cake from the springform pan and decorate with raspberries. Shave the remaining chocolate pieces using a vegetable peeler, then use shavings to garnish cake. Sprinkle with icing sugar and serve.
