Why Make This Recipe
A Chocolate Raspberry Cake is perfect for any occasion, whether it’s a birthday, an anniversary, or just a sweet treat for your family. The rich chocolate pairs beautifully with the tartness of raspberries, making it a delightful dessert that’s sure to please anyone with a sweet tooth. It’s easy to make and has an impressive look, making it a great choice for both casual gatherings and special celebrations.
How to Make Chocolate Raspberry Cake
Ingredients
- 100 grams dark chocolate (melted)
- 3 large eggs (room temperature)
- 200 grams granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 150 milliliters canola oil (any neutral oil will work)
- 150 milliliters milk (room temperature)
- 125 grams all-purpose flour
- 50 grams cocoa powder (Dutch processed)
- 1 teaspoon baking powder
- 175 grams frozen raspberries
- 50 grams milk chocolate (chips or chopped bar)
Directions
- Preheat the oven to 350°F (175°C) and place a rack in the center of the oven.
- In a large bowl, combine the melted dark chocolate, eggs, granulated sugar, vanilla extract, and salt. Mix well until combined.
- Add the canola oil and milk to the bowl, and stir until the mixture is smooth.
- In another bowl, mix together the all-purpose flour, cocoa powder, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in the frozen raspberries and milk chocolate chips.
- Pour the batter into a greased baking pan and spread it evenly.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for a few minutes before transferring it to a wire rack to cool completely.
How to Serve Chocolate Raspberry Cake
Once your cake has cooled, you can serve it plain or topped with whipped cream or fresh raspberries. A dusting of powdered sugar can also add a nice touch!
How to Store Chocolate Raspberry Cake
To store your Chocolate Raspberry Cake, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. It can be kept at room temperature for up to three days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze it for up to three months.
Tips to Make Chocolate Raspberry Cake
- Ensure that all your ingredients are at room temperature to help the batter mix well.
- Don’t overmix the batter, as this can make the cake dense. Mix until just combined.
- If using fresh raspberries, be sure to adjust the baking time slightly, as they may add more moisture.
Variation
You can customize this recipe by adding nuts, such as chopped walnuts or hazelnuts, for added texture. You can also try different types of fruit, like strawberries or blueberries, for a different flavor.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries. Just be mindful that they might add a bit more moisture to the batter.
Can I use cake flour instead of all-purpose flour?
Yes, using cake flour can give your cake a lighter texture, but you might need to adjust the quantity.
How can I make the cake more chocolatey?
You can increase the amount of cocoa powder or use a bit more dark chocolate in the batter for a richer chocolate flavor.
Chocolate Raspberry Cake
Ingredients
Cake Ingredients
- 100 grams dark chocolate (melted)
- 3 large eggs (room temperature)
- 200 grams granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 150 milliliters canola oil (any neutral oil will work)
- 150 milliliters milk (room temperature)
- 125 grams all-purpose flour
- 50 grams cocoa powder (Dutch processed)
- 1 teaspoon baking powder
- 175 grams frozen raspberries
- 50 grams milk chocolate (chips or chopped bar)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and place a rack in the center of the oven.
- In a large bowl, combine the melted dark chocolate, eggs, granulated sugar, vanilla extract, and salt. Mix well until combined.
- Add the canola oil and milk to the bowl, and stir until the mixture is smooth.
- In another bowl, mix together the all-purpose flour, cocoa powder, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in the frozen raspberries and milk chocolate chips.
Baking
- Pour the batter into a greased baking pan and spread it evenly.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for a few minutes before transferring it to a wire rack to cool completely.
