Irresistible Burmese Chocolate Raisin Cake (Lawa Cake)
40 minutes
1204 reads
About Irresistible Burmese Chocolate Raisin Cake (Lawa Cake)
Indulge in the magic of Burmese Lawa Cake, a beloved treat that elevates both special occasions and everyday moments. Its tender crumb and melt-in-your-mouth texture promise a truly delightful experience.This moist cake features a harmonious blend of all-purpose flour, milk powder, eggs, and plump raisins, creating a symphony of sweet flavors. The rich chocolate and delicate vanilla notes further enhance its irresistible appeal.Bring a taste of Burmese tradition to your kitchen with this easy-to-follow recipe. Share a slice of this comforting cake and create memories that will last a lifetime.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour
- 1 cup Milk Powder
- 1 cup Sugar
- 1 tsp Baking Powder
- 1 ½ tsp Salt
Wet Ingredients
- 1 cup Butter melted
- 5 Large Eggs
- 1 tsp Vanilla Extract
Mix-ins & Topping
- 1 cup Raisins soaked
- 1 cup Chocolate grated
- Chocolate Syrup as needed
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake mold. This will prevent the cake from sticking.
- In a large mixing bowl, whisk together the all-purpose flour, milk powder, sugar, baking powder, and salt. This ensures the dry ingredients are evenly distributed.
- Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Be careful not to overmix, which can result in a tough cake.
- Gently fold in the soaked raisins. Distribute them evenly throughout the batter.
- Pour half of the batter into the prepared cake mold.
- Bake for 5 minutes. This creates a slightly set base for the next layer.
- Remove the cake from the oven and sprinkle the grated chocolate evenly over the semi-cooked layer.
- Pour the remaining batter over the chocolate layer. Spread it gently to cover the chocolate.
- Drizzle chocolate syrup over the top of the batter.
- Return the cake to the oven and bake for another 10 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the mold before removing and slicing. Serve and enjoy!
Recipe Notes
Good To Know
- For extra moisture and flavor, soak the raisins in warm milk or a splash of rum for 15–20 minutes before folding them into the batter.
- If you prefer a nutty crunch, sprinkle a handful of chopped cashews or walnuts on top of the batter just before baking.
- To achieve the signature golden-brown top, bake the cake on the middle rack and briefly broil for 1–2 minutes at the end, watching closely to avoid burning.
Expert Tips
- Experiment with different dried fruits like cranberries or chopped apricots for a unique twist.
- A light dusting of powdered sugar or a simple glaze complements the cake's flavors beautifully.
- For a richer flavor, consider using brown sugar instead of granulated sugar in the recipe.
Storage Instructions
- Burmese Lawa Cake tastes even better the next day; store it in an airtight container at room temperature overnight to let the flavors meld and the texture become even more tender.
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Recipe Nutrition
Calories: 549kcalCarbohydrates: 61gProtein: 11gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gCholesterol: 3mgSodium: 684mgFiber: 1gSugar: 43g
Geeta Biswas
Articles: 919
4 Comments
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Absolutely mouthwatering! Thanks for sharing.
This is wonderful! Can’t wait to taste it.
Looks so delectable! Thanks for posting.
What a delicious idea! Thanks for sharing.