This chocolate cake with raspberries is the perfect combination of a rich flavor, such as chocolate, and something fresh, raspberries. The result is a simple cake that has a lot of personality and is full of flavor.
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We call for butter for this cake, and not oil. Using butter gives it a more “full-bodied” texture, whereas if we had used oil, it would give the sensation of being a lighter cake, less dense, or as if it had less flour somehow.
It is a chocolate cake that not only calls for unsweetened cocoa powder, but also calls for semi-sweet chocolate melted for the batter, which makes it much more chocolaty!
As you can see in the photos, inside it has a great texture, and a color that is super pretty! As for the raspberries, you can use fresh or frozen raspberries, but we recommend using fresh ones, which is always a better idea because they add more flavor to any recipe.
The combination of chocolate and raspberries tastes great, because the raspberries sort of “cut” a bit the flavor of the chocolate itself, and contrast it, which is always a good idea since it makes everything balance out quite well.
The smell left in the kitchen after making this cake is one of the best things I’ve ever smelled in my life. Plus, it lingered for several hours afterwards, which was just great!
If you are, as many of us are, a chocolate lover, this cake is definitely for you, especially since it is a cake that tastes more like chocolate than most typical chocolate desserts out there. This one tastes much more intensely of chocolate, and we love it.
If you like this recipe, then you have to go check out our matcha raspberry muffins, which you’re going to love, guaranteed! They are super soft, and with an interesting flavor in combination with raspberries. It’s a recipe you can’t miss!
Chocolate cake with raspberries
Ingredients
- 2/3 C (5.30 oz) (150 gr) unsalted butter
- 3.53 oz (100 gr) semisweet chocolate
- 3 eggs
- 1 C (7 oz) (200 gr) white sugar
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1/2 tsp (0.088 oz) (2.5 gr) salt
- 2/3 C (5.40 fl oz) (160 ml) whole milk
- 1 C (4.60 oz) (130 gr) all purpouse flour
- 2/3 C (1.95 oz) (55 gr) unsweetened cocoa powder
- 1 tsp (0.17 oz) (5 gr) baking powder
- (6.35 oz) (180 gr) raspberries, fresh or frozen
- 1/3 C (1.95 oz) (55 gr) semisweet chocolate chips (or milk chocolate) (optional)
Instructions
- Preheat the oven to 356º F (180° C). Grease and line a circular baking pan of approximately 9 inches (23 cm) in diameter with parchment paper. In a medium bowl, sift the flour with the cocoa powder and baking powder.
- Melt the chocolate with the butter, which can be done in two ways. The first is in a double boiler, placing a medium saucepan with plenty of water over medium heat. Then, add both ingredients to a large heat-resistant bowl and place it on top of the pot with water (without touching the water) so that they melt with the steam.The second is in the microwave, adding both ingredients to a large microwave-safe bowl and then melting them for 30-second intervals, i.e., put the bowl in the microwave for 30 seconds and take it out after this time to mix a little with a fork. Repeat the process until both the chocolate and the butter are completely melted.
- Separately, in a large bowl, add the eggs with the sugar, vanilla extract and salt. Beat with an electric mixer or a hand whisk for 3-4 minutes until the mixture is light and fluffy.
- Add the chocolate and butter mixture (but already at room temperature) little by little in the form of a string while beating for 1 minute more until everything is perfectly integrated.
- Add in the flour mixture in 2 separate additions, alternating with the milk and beating after each addition. Beat for 30 seconds until smooth and homogeneous.
- Add 2/3 parts of the raspberries and mix with a rubber spatula just until incorporated so they do not fall apart too much.
- Pour the mixture into the pan and spread it with the rubber spatula to make it even. Top with the remaining raspberries and chocolate chips.
- Bake the cake at 356º F (180° C) for approximately 50 minutes or until a wooden toothpick comes our clean when inserted.
- Once the cake is ready, take it out of the oven, let it rest for 10 minutes inside the pan and then turn it out and place it on a rack to cool down for at least another 10 minutes.
