Martha Stewart Chocolate-raspberry Cake Recipe

Total time: 95 minutes

Keto Friendliness Gauge

Net Carbs are 13% of calories per serving, at 43g per serving. The amount is risky for the keto diet, but still keto-friendly. Your eating options afterward may be limited, so take anticipated meal consumptions into consideration.

How keto-friendly is Martha Stewart Chocolate-raspberry Cake? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Martha Stewart Chocolate-raspberry Cake Recipe

  • Net Carbs are 13% of calories per serving, at 43g per serving. This food is risky for the keto diet (it's above the standard keto diet guidelines) but it's still keto-friendly. Consuming this item may limit your ability to eat more foods that contain carbs. Take into consideration whether you intend to consume additional meals or what you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Martha Stewart Chocolate-raspberry Cake Recipe Nutrition Label

Nutrition Facts

Serving Size: 16 servings   ( 129 g )
Amount Per Serving
Calories: 319
Total Fat: 14g
Saturated Fat: 7g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 58mg
Sodium: 230mg
Total Carbohydrates: 47g
Dietary Fiber: 4g
Sugar: 33g
Protein: 4g
Calcium: 42mg Iron: 1mg
Potassium: 163mg Vitamin A: 90mcg
Vitamin C: 12mg Vitamin D: 0mcg

Ingredients

  • Vegetable-oil cooking spray
  • 1 1/2 cups all-purpose flour
  • 1/4 cup Dutch-process cocoa powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 3 large eggs, room temperature
  • 1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
  • 1 cup buttermilk, room temperature
  • 4 ounces bittersweet chocolate (61 percent cacao), melted and cooled
  • 4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
  • 3/4 cup plus 2 tablespoons sugar
  • Pinch of coarse salt
  • 2 teaspoons fresh lemon juice
  • Chocolate Frosting for Chocolate-Raspberry Cake

Instructions

Visit Martha Stewart's website to view the recipe instructions. (Via Edamam)