Chocolate, Raspberry and Rose Cake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) square pan and line the bottom with a strip of parchment paper, letting it hang over two sides.

2. 2

   In a bowl, combine the flour, ground almonds, cocoa powder, baking soda, baking powder and salt.

3. 3

   In another bowl, whisk the eggs, sugar, brown sugar and oil with an electric mixer. With the machine running on low speed, or with a wooden spoon, add the dry ingredients alternating with the buttermilk. Spread the batter out in the prepared pan and top with the raspberries.

4. 4

   Bake for 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 2 hours. Unmould.