Chocolate Raspberry Cake
Indulge in the irresistible allure of our Chocolate Raspberry Cake—a delightful fusion of rich chocolate and tart raspberries that creates a harmonious balance of flavors. This moist cake, layered with luscious raspberry filling, is perfect for any occasion, from birthdays to casual afternoons. With easy-to-follow instructions and mostly pantry staples, you’ll impress your friends and family with this showstopper dessert that’s sure to leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- 3 large eggs
- 1 cup whole milk
- ½ cup melted butter
- 1 cup fresh raspberries
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, and baking powder.
- Stir in melted butter and milk; add eggs one at a time until smooth.
- Gently fold in half the raspberries.
- Divide batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks. Frost with whipped cream or ganache and top with remaining raspberries.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 350
- Sugar: 32g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Swap raspberries for strawberries or cherries for a unique twist. Store leftovers in an airtight container at room temperature for up to three days.