Description
Indulge in a slice of this chocolate raspberry cake, where rich chocolate meets the vibrant tartness of fresh raspberries. Perfect for any occasion, this dessert promises to delight your taste buds.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup unsalted butter (melted)
- 1 cup whole milk
- 1 cup fresh raspberries (plump and rinsed)
- 2 tsp pure vanilla extract
- 1 cup powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with flour.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and sugar until well combined.
- In another bowl, beat the eggs and melted butter until frothy. Add the milk and vanilla extract; mix until smooth.
- Gradually combine the wet mixture with the dry ingredients using a spatula; fold gently until no flour streaks remain.
- Carefully fold in the fresh raspberries without breaking them apart too much.
- Divide the batter evenly between the prepared pans and bake for about 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- For frosting, beat together softened butter and powdered sugar until creamy; add milk if necessary for a smooth texture.
- Frost the cooled layers as desired, slice, and enjoy!
Notes
Use room temperature eggs for fluffier texture.
- Ensure cakes are completely cool before frosting to avoid melting.
- Substitute dark chocolate with milk chocolate or swap raspberries with strawberries for a twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg