Description
A rich and moist chocolate cake with fresh raspberries, perfect for any occasion.
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.
Notes
- This cake pairs well with vanilla ice cream.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg