cakepia recipe japanese      
Chocolate Raisin Cakes  

Cocoa and raisin cakes made with “hot cake (pancake)” mix. Containing no butter, they are milk based, and easy to make. You can make the batter by simply mixing the wet ingredients into the sifted dry ingredients.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4
Sift together hot cake mix and cocoa powder.

Chop chocolate and melt by double boiling or over low heat.

Finely chop raisins.

Place the sifted dry ingredients in a bowl. Mix in beaten egg, milk and the melted chocolate, in that order. (Photo #1)

Fold in the chopped raisins and mix. (Photo #2)

Fill molds with the batter 4/5 full. (Photo #3)

Bake in a preheated oven at 180 °C (365 °F) for about 15 minutes until brown. (Photo #4)

Servings per Recipe Calories per Serving Ready In
six 6cm square pans  159kcal 45 minutes
“hot cake” mix (pancake mix) 80g 
cocoa powder 10g 
whole egg 50g 
milk 60g 
chocolate 50g 
raisins 80g 
- Butter and flour the pans.

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