Chocolate Raspberry Cake
Fudgy and fluffy, dark chocolate cake, with raspberries and milk chocolate - this easy chocolate raspberry cake is quick and delicious!
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Afternoon Kaffee, Breakfast, Dessert
Keyword: Chocolate, raspberries
Servings: 12
Calories: 316kcal
Stand Mixer
9" metal springorm pan
Chocolate Cake Batter
- 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
Add-Ins
- 175 grams frozen raspberries
- 50 grams milk chocolate chips or chopped bar
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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 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 another 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.
This cake is great because it's delicious warm, fresh from the oven (maybe even served with a scoop of vanilla ice cream). OR let it cool and store in an airtight container at room temperature and it will be delicious for a few days aka you can snack on it throughout the week!
If you don't have a 9" springform pan, you can also use a 9" metal cake pan, just be sure to line the bottom with parchment paper. Fresh raspberries can also be used as an alternative for frozen if you prefer but there's no reason to thaw the frozen raspberries.
Serving: 1slice | Calories: 316kcal | Carbohydrates: 36g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 157mg | Potassium: 206mg | Fiber: 4g | Sugar: 22g | Vitamin A: 94IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 3mg