Description
Indulge in the rich flavors of Chocolate Raspberry Cake, where velvety chocolate meets the bright tartness of fresh raspberries. This moist and fluffy cake is perfect for any occasion, from birthdays to casual get-togethers. Topped with a drizzle of raspberry sauce or a dollop of whipped cream, each slice is a delightful treat that will impress your guests and leave them craving more.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs (room temperature)
- 1 cup whole milk (or almond milk)
- ½ cup unsalted butter (melted)
- 2 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2. In a mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- 3. In another bowl, beat eggs, milk, melted butter, and vanilla until smooth.
- 4. Pour wet ingredients into dry and stir until just combined. Gently fold in raspberries.
- 5. Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean.
- 6. Cool cakes for ten minutes in pans before transferring to wire racks to cool completely.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: <0.5g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: - For added richness, top your cake with chocolate ganache or whipped cream. - Swap raspberries for strawberries or blueberries for a fruity twist. - Store leftovers in an airtight container for up to three days at room temperature.