This Raspberry Chocolate Cake is a perfect combination of rich cocoa flavor and the tartness of fresh raspberries, creating a delightful treat for any occasion. The cake is made with a light and fluffy batter, infused with the goodness of cocoa powder and a hint of vanilla. The addition of fresh or frozen raspberries and chocolate chips on top adds bursts of flavor and texture that complement the moist cake perfectly. Baked to golden perfection, this cake is easy to make and deliciously satisfying.
Why You’ll Love This:
You’ll love this cake for its rich chocolate flavor paired with the bright, tangy taste of raspberries. The cake itself is moist and tender, thanks to the combination of milk, oil, and eggs, which also makes it incredibly easy to prepare. The chocolate chips add a touch of indulgence, melting into pockets of gooey chocolate throughout the cake. This cake is versatile enough to be enjoyed as a simple afternoon snack or dressed up for special occasions with a dusting of powdered sugar or a dollop of whipped cream.
Perfect Occasion:
This Raspberry Chocolate Cake is perfect for any occasion, whether you’re hosting a casual get-together, celebrating a birthday, or simply enjoying a sweet treat at home. Its beautiful presentation with raspberries and chocolate chips on top makes it an excellent choice for serving at brunch, afternoon tea, or as a dessert after a family dinner. The ease of preparation also makes it a great option for last-minute baking when you want something homemade and delicious.
Decoration Tips:
To enhance the visual appeal of this cake, consider dusting the top with powdered sugar after it has cooled. You can also add a few extra fresh raspberries on top or around the edges for a pop of color. For a more decadent touch, drizzle the cake with a simple chocolate glaze or serve with a side of whipped cream. If you’re serving this cake for a special occasion, you could even top it with some chocolate shavings or a sprinkle of edible glitter for a festive look.
Ingredients:
- 3 eggs
- 180g sugar
- 200ml milk
- 180ml oil
- 330g flour
- 2 tablespoons cornstarch
- 3.5 tablespoons cocoa powder (for baking)
- 1 packet baking powder
- 1 packet vanilla sugar
- Fresh or frozen raspberries
- Chocolate chips
Instructions:
- Prepare the Batter:
- Preheat your oven to 180°C (350°F) with top and bottom heat. Grease a baking sheet or line it with parchment paper.
- In a large mixing bowl, beat the eggs, sugar, and vanilla sugar together until the mixture is light and frothy.
- Gradually add the oil and milk to the egg mixture, continuing to beat until well combined.
- In a separate bowl, sift together the flour, cornstarch, cocoa powder, and baking powder. Add these dry ingredients to the wet mixture, and stir until just combined and smooth.
- Assemble the Cake:
- Pour the batter onto the prepared baking sheet and spread it out evenly.
- Sprinkle the raspberries and chocolate chips over the top of the batter, distributing them evenly across the surface.
- Bake the Cake:
- Place the baking sheet in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Once baked, remove the cake from the oven and allow it to cool slightly before serving.
- Serve and Enjoy:
- For an extra touch, dust the cooled cake with powdered sugar before slicing. Serve as is, or with a side of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Enjoy!
