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Raspberry Chocolate Cake

Chocolate and raspberry is such a great combination in desserts. This raspberry chocolate cake has raspberries inside and is moist, delicious and so easy to make. It’s recommended to serve it warm with raspberry sauce. YUM!

More chocolate cake recipes here >>

Raspberry Chocolate Cake

Photo: Shiran Carmel | Styling: Orit Etzion



Raspberry Chocolate Cake

Servings 2 25 cm long loaf cake pans
Author Natalie

Ingredients

For the cake:

  • 250 grams dark chocolate
  • 200 grams (1 cup) butter
  • 4 large eggs
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1 tbsp. crème de cassis liqueur
  • 200 grams (1 cup) sugar
  • 175 grams (1 1/4 cups) all-purpose flour
  • 1 tbsp. cocoa powder
  • 1 tsp. baking powder
  • 150 grams frozen or fresh raspberries

For raspberry sauce:

  • 150 grams frozen or fresh raspberries
  • 2 tbsp. sugar

Instructions

  1. Preheat oven to 175c degrees and grease the pans.
  2. Chop the chocolate and put in a heat-proof bowl.
  3. Add butter to the bowl and melt in the microwave or over double-boiler.
  4. Meanwhile, whip eggs, salt, vanilla, liqueur and sugar for 4-5 minutes at high speed, until you get airy, bright and stable creamy mixture.
  5. Add the melted chocolate into the eggs mixture and fold in with a spatula.
  6. Sift in flour, cocoa and baking powder and continue to fold just until blended.
  7. Pour the mixture into the pans and level the top.
  8. Sprinkle frozen or fresh raspberries on top of the cakes.
  9. Bake for about 35-45 minutes or until a toothpick inserted in the center comes out with moist crumbs.
  10. Cool the cakes completely at room temperature.
  11. Raspberry sauce: blend raspberries and sugar into a smooth sauce.
  12. Strain the sauce and refrigerate until serving.
  13. Serve the cake with the sauce.

Recipe Notes

  • You can use any other berry you like, such as cherries, mulberries, blackberries, blueberries etc.
  • Serve the cake warm or at room temperature.
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