Description
Indulge in the heavenly flavors of our Chocolate Raspberry Cake, a dessert that merges rich chocolate with the tartness of fresh raspberries. This easy-to-follow recipe yields a moist and decadent cake that’s perfect for birthdays, anniversaries, or simply satisfying your sweet tooth. With its beautiful presentation and delightful taste, it’s bound to impress family and friends alike. Whether you serve it plain, with a drizzle of chocolate ganache, or topped with whipped cream and berries, this cake is sure to be the star of any gathering.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup unsalted butter (softened)
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round baking pans and line with parchment paper.
- In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, followed by milk.
- Gradually mix dry ingredients into wet ingredients until just combined. Gently fold in fresh raspberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool before serving.
Notes
- – For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- – Enhance flavor by adding a teaspoon of vanilla extract to the batter.
- – Serve with vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 290
- Sugar: 20g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg