I love this recipe because the combination of chocolate and raspberries always tastes incredible together. The cake turns out moist and fluffy with pockets of melted chocolate and juicy berries throughout.
I also enjoy how easy it is to prepare with simple ingredients while still looking impressive when served.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
100 grams dark chocolate, melted 3 large eggs 200 grams granulated sugar 1 teaspoon vanilla extract ½ teaspoon salt 150 milliliters canola oil 150 milliliters milk 125 grams all purpose flour 50 grams cocoa powder 1 teaspoon baking powder 175 grams frozen raspberries 50 grams milk chocolate
Directions
I preheat the oven to 350°F and place a rack in the center of the oven.
I line the bottom of a 9-inch springform pan with parchment paper.
In a microwave-safe bowl, I melt the dark chocolate in short intervals, stirring after each one until smooth. Then I let it cool slightly.
In the bowl of a stand mixer, I combine the sugar, eggs, vanilla extract, and salt. I whisk the mixture for about 3 minutes until it becomes light and fluffy.
I scrape down the bowl and slowly stream the melted chocolate into the batter while mixing on medium speed.
Next, I add the oil and milk and continue mixing until combined.
I sift in the flour, cocoa powder, and baking powder. Using a whisk or spatula, I gently fold the dry ingredients into the wet mixture.
I fold in 100 grams of raspberries carefully to avoid crushing them too much.
I pour the batter into the prepared pan and sprinkle the milk chocolate pieces and remaining raspberries over the top.
I bake the cake for 30 minutes, rotate the pan, and continue baking for another 20 to 25 minutes until a toothpick inserted in the center comes out with only a few crumbs attached.
Right after baking, I sprinkle a few extra raspberries on top and let the cake cool before removing it from the pan.
I sometimes use fresh raspberries instead of frozen when they are in season. Dark chocolate chips can replace milk chocolate for an even richer flavor.
For extra texture, I like adding chopped hazelnuts or almonds to the batter.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, I warm a slice in the microwave for about 10 to 15 seconds to make the chocolate soft again.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work very well in this recipe.
What type of cocoa powder should I use?
I prefer Dutch-processed cocoa powder for a richer chocolate flavor.
Can I make this cake ahead of time?
Yes, I often bake it a day ahead because the flavor becomes even better the next day.
How do I know when the cake is fully baked?
I insert a toothpick into the center. If it comes out with a few crumbs but no wet batter, the cake is ready.
Can I freeze this cake?
Yes, I freeze individual slices in airtight containers for up to 2 months.
Conclusion
This chocolate raspberry cake is rich, soft, and full of delicious chocolate flavor with bursts of juicy raspberries. I love serving it for gatherings, celebrations, or simply when I want an indulgent homemade dessert that feels special and comforting at the same time.
Chocolate Raspberry Cake with rich dark chocolate, juicy raspberries, and an ultra moist texture. A decadent homemade dessert perfect for chocolate lovers.
Author:Ella
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
100 g dark chocolate, melted
3 large eggs, room temperature
200 g granulated sugar
1 tsp vanilla extract
½ tsp salt
150 ml canola oil or neutral oil
150 ml milk, room temperature
125 g all-purpose flour
50 g Dutch-processed cocoa powder
1 tsp baking powder
175 g frozen raspberries
50 g milk chocolate chips or chopped chocolate
Instructions
Preheat the oven to 350°F (175°C) and place a rack in the center of the oven.
Line the bottom of a 9-inch springform pan with parchment paper.
Melt the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring between each, then let cool slightly.
In a stand mixer bowl, whisk together sugar, eggs, vanilla extract, and salt. Beat on high speed for about 3 minutes until light and fluffy.
Reduce the mixer to medium speed and slowly stream in the melted chocolate. Mix until just combined.
Add the oil and milk while mixing, then scrape down the bowl.
Sift in the flour, cocoa powder, and baking powder. Gently fold the dry ingredients into the wet mixture until combined.
Fold in 100 g of raspberries using a spatula.
Pour the batter into the prepared cake pan.
Sprinkle the top with milk chocolate and the remaining 50 g raspberries.
Bake for 30 minutes, rotate the pan, then continue baking for 20–25 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
Immediately top with the remaining 25 g raspberries after baking.
Cool for 5 minutes before loosening the edges with a knife. Remove the springform ring and let cool another 10–15 minutes before serving.
Notes
Room temperature ingredients help create a smooth batter.
Frozen raspberries work best to prevent excess moisture.
Do not overbake to keep the cake moist and fudgy.
Serve warm with whipped cream or vanilla ice cream.
