Chocolate Raspberry Cake is a delicious treat that brings together rich chocolate and tangy raspberries. This cake is perfect for any occasion, whether it’s a birthday, a holiday, or just a cozy family gathering. The deep flavor of dark chocolate pairs beautifully with the sweet and slightly tart notes of fresh raspberries. Each bite is moist and bursting with flavor, making it a favorite dessert for chocolate lovers and fruit fans alike.

Making this cake is quite simple. You don’t need fancy skills or equipment. Even if you are new to baking, you can create a stunning cake that looks as good as it tastes. The combination of chocolate and raspberry adds a splash of color and a delightful surprise in every slice. With its soft texture and rich taste, this cake is sure to impress your family and friends.

Why You’ll Love This Chocolate Raspberry Cake

This Chocolate Raspberry Cake is easy to make and always a hit. You will love how quickly it comes together, using simple ingredients that you often have at home. The melting chocolate creates a rich flavor while the raspberries add a burst of freshness. It’s perfect for serving with coffee or as a dessert after dinner. Everyone will be asking for seconds!

How to Make Chocolate Raspberry Cake

Ingredients You’ll Need

100 grams dark chocolate (melted)

3 eggs (large, 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)

Step-by-Step Directions

Preheat the oven to 350 F and place a rack in the center of the oven.

In a large bowl, whisk together the melted dark chocolate, eggs, granulated sugar, vanilla extract, salt, canola oil, and milk until well combined.

In another bowl, mix the flour, cocoa powder, and baking powder together. Gradually add this dry mixture to the wet mixture. Stir until smooth.

Gently fold in the frozen raspberries and milk chocolate.

Pour the batter into a greased cake pan. Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for a few minutes before moving it to a wire rack to cool completely.

How to Serve Chocolate Raspberry Cake

You can serve Chocolate Raspberry Cake plain or dusted with powdered sugar. It pairs well with whipped cream or a scoop of vanilla ice cream. For a special touch, add fresh raspberries on top for decoration.

How to Store Chocolate Raspberry Cake

Store the Chocolate Raspberry Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to wrap it well to prevent freezer burn.

Tips for the Best Chocolate Raspberry Cake

Always use room temperature ingredients for the best texture. Be careful not to overmix the batter after adding the dry ingredients. This keeps the cake light and fluffy. If you prefer a stronger raspberry flavor, you can mix in some fresh raspberries instead of frozen ones.

Recipe Variations

You can try adding a layer of cream cheese frosting for a richer taste. If you love nuts, consider adding chopped walnuts or pecans for extra crunch. You can also swap raspberries for strawberries or cherries to create your favorite flavor combination.

Frequently Asked Questions (FAQs)

Can I use fresh raspberries instead of frozen?

Yes, you can use fresh raspberries, just make sure they are not too ripe.

How do I know when the cake is done?

Insert a toothpick in the center of the cake. If it comes out clean or with a few crumbs, the cake is done.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead. Just store it properly, and it will taste great when ready to serve.

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