Decadent Chocolate Raspberry Cake to Wow Your Taste Buds
Indulge in the Decadent Chocolate Raspberry Cake, a luscious dessert that beautifully combines rich chocolate with the tartness of fresh raspberries. Perfect for any occasion, from birthdays to casual dinners, this cake’s moist texture and delightful aroma will leave your guests wanting more. With easy-to-follow steps and simple ingredients, even novice bakers can create this showstopper. Customize it to your liking by swapping ingredients or adding personal touches. Get ready to impress your taste buds with this irresistible chocolate delight!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 200 g dark chocolate (or semisweet)
- 4 large eggs
- 250 g granulated sugar (or brown sugar)
- 1 tsp vanilla extract
- 120 ml canola oil (or neutral oil)
- 120 ml milk (dairy or non-dairy)
- 150 g all-purpose flour (or gluten-free flour)
- 50 g Dutch-processed cocoa powder
- 1 tsp baking powder
- 100 g frozen raspberries (or fresh)
Instructions
- Preheat your oven to 175°C (350°F).
- Melt the dark chocolate in a microwave-safe bowl; let cool slightly.
- In a mixing bowl, beat eggs and sugar until light and fluffy. Add vanilla, salt, canola oil, milk, and melted chocolate; mix well.
- In another bowl, whisk together flour, cocoa powder, and baking powder. Gently fold into the wet mixture until just combined.
- Fold in frozen raspberries and milk chocolate chips.
- Grease two 9-inch round cake pans and pour batter evenly into each pan.
- Bake for about 55 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to a cooling rack.
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg