Description
A decadent Chocolate Raspberry Cake featuring rich chocolate layers and a creamy raspberry topping, perfect for any celebration.
Ingredients
Scale
- 1 ¾ cups All-purpose flour
- ¾ cup Unsweetened cocoa powder
- 1 ½ cups Sugar
- 3 Eggs
- ½ cup Butter, melted
- 1 ½ teaspoons Baking powder
- 1 cup Milk
- 2 cups Fresh raspberries
- ¼ cup Sugar (for raspberry layer)
- 8 oz Cream cheese
- 1 cup Whipped cream
- 1 teaspoon Vanilla extract
- Raspberry juice or syrup (optional)
Instructions
- Preheat your oven to 175°C (350°F). Grease and flour your 9-inch round cake pan.
- Mix together the flour, cocoa powder, baking powder, and sugar in a large bowl.
- Beat the eggs, mixing in melted butter and milk until blended.
- Combine the wet ingredients with the dry mixture, stirring until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes.
- Let the cake cool completely in the pan.
- Blend fresh raspberries with sugar in a food processor until smooth.
- Mix the cream cheese until creamy, then fold in the whipped cream and raspberry puree.
- Spread the raspberry layer on top of the cooled cake and chill in the refrigerator for at least an hour before serving.
Notes
For a richer flavor, consider adding chocolate chips to the batter or a sprinkle of sea salt over the raspberry layer.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg