Easy Chocolate Raspberry Cake

Fudgy and fluffy, dark chocolate cake, with raspberries and milk chocolate – this easy chocolate raspberry cake is quick and delicious!

Why does raspberry and chocolate go together?

Bright and fruity raspberry flavor is the perfect balance for rich and sweet chocolate. Together they create a delicious creamy flavor that almost everyone will love!

Can a Chocolate Raspberry cake be frozen?

Yes! If you have extra cake, I always recommend wrapping individual slices in plastic wrap and then storing them all in an airtight freezer bag. This way you can defrost as many slices as you want at a time without having to defrost the entire cake. I recommend keeping it in the freezer no longer than 2 months.

Can I use other chocolate?

Yes! I would recommend keeping the dark chocolate in the cake batter but the topping is fair game! If you use white chocolate, note that it will brown (aka start to caramelize) but that just makes it more delicious!

Additional Recipes to try:

• Plum Cake
• Cherry Coffee Cake – Kirschkuchen
• Chocolate Pear Cake

Tips for making a Chocolate Raspberry Cake

• The key to this cake is making sure the ingredients are all at room temperature (or a little warmer in the case of the melted chocolate). This will ensure everything combines smoothly.
• Allow the eggs and sugar to whisk for the full 3 minutes. This is what keeps this cake nice and fluffy.
• When pouring in the melted chocolate and additional liquids, stream them in down the side of the bowl to keep the whisk from spraying the liquid everywhere.
• Be sure the oven is preheated when you start making this cake, it goes quickly and you don’t want it to sit around and deflate while the oven heats up.
• If you don’t have a 9″ springform pan, a 9″ metal cake pan will work too, just be sure to line the bottom with parchment paper.
• Fresh raspberries can be used in place of frozen raspberries but the weight will vary slightly. It’s not very scientific but you can eyeball the amount based on the process image.

Ingredients

Cake Batter

• Dark Chocolate: Anything from 60% to 75% chocolate will work for this cake, just be sure it is a bar meant for baking and not chips as they have extra additives which prevent them from melting as well.
• Eggs: Standard large eggs should be used for this cake and they need to be at room temperature. If you forget to set them out, place them in a bowl and run warm water over them for 5 minutes.
• Granulated Sugar: This is standard white sugar, it is whisked with the eggs to create a fluffy and moist texture.
• Vanilla Extract: It may seem counterintuitive but vanilla extract enhances chocolate flavor in the cake.
• Milk: Any milk will work in this cake – I used 1% milk because it is what I have on hand but skim or whole milk will work too. I haven’t tested it with plant based milks but I believe almond milk would make a good substitute.
• Neutral Oil: This cake stays moist because it is an oil rather than butter based cake. I recommend a neutral oil (meaning it doesn’t have a strong flavor) such as canola or vegetable oil – I don’t recommend using olive oil but I believe avocado oil could work!
• All purpose flour: Standard all purpose flour is what is used for this cake – I like King Arthur all purpose flour which is available in most grocery stores.
• Cocoa Powder: It’s important to use dutch processed cocoa powder (meaning it is processed with alkali) because it is neutralized .
• Baking Powder: Baking powder is sort of a safety precaution to make sure this cake rises with the weight of the raspberries and chocolate. Be sure that your baking powder isn’t expired.
• Salt: Salt helps balance out and actually enhances the sweetness and chocolate flavor of the cake.

Add-Ins

• Raspberries: Fresh or frozen raspberries work in this cake – I like to use frozen because they are often less expensive and good at any time of the year.
• Chocolate topping: This is for the chocolate that is sprinkled on top just before baking. You can use anything from milk chocolate chips, like I did, to chopped white chocolate or dark chocolate!

How to make Chocolate Raspberry Cake

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

Chocolate Cake Batter

• Line a 9″ metal springform pan with parchment paper on the bottom.
• Melt the chocolate in a microwave safe bowl in 15 second increments, stirring after each microwave burst. Once fully melted, set aside to cool.
• In the bowl of a stand mixer, add in the granulated sugar, eggs, vanilla extract, and salt. Use the whisk attachment to mix. Start on low speed, then turn to high speed for 3 minutes until light and fluffy.
• Scrape down the sides and bottom of the bowl. Turn the mixer back on to medium speed.
• Stream the melted chocolate down the side of the mixing bowl, being careful not to hit the whisk.
• Mix briefly until just combined.
• Then, stream in the oil and milk on medium speed. Scrape down the sides and bottom of the bowl again.
• Sift the all purpose flour, cocoa powder, and baking powder into the liquid ingredients. Hold the whisk attachment in your hand and use it to carefully scoop and mix the dry ingredients into the wet.
• Pour in 100 grams of the raspberries and use a rubber spatula to fold the raspberries in as well as scrape the bowl.

Assemble & Bake

• Pour the mixed cake batter into the lined cake pan.
• Sprinkle 50 grams of chopped or chip chocolate over the cake followed by an additional 50 grams of raspberries.
• Bake the cake in the preheated oven on the middle rack for 30 minutes. Then rotate the cake 180 degrees and bake for another 20-25 minutes. Bake until a toothpick inserted in the center of the cake comes out without wet batter on it, it’s ok if a few crumbs are attached.
• Sprinkle the top with 25 grams of raspberries immediately after baking. Leave to cool for at least 5 minutes before running a knife around the edge of the cake. Release the springform and leave to cool for 10-15 more minutes before serving.

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