Description
A decadent chocolate cake infused with fresh raspberries for a delightful contrast of flavors and textures.
Ingredients
Scale
- 1 cup bittersweet chocolate chips
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Melt the chocolate and butter in a medium saucepan over low heat, stirring until smooth.
- Remove from heat and stir in the granulated sugar until fully incorporated.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Fold in the flour and salt until just combined.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes before turning it out onto a wire rack.
- Dust with powdered sugar before serving if desired.
Notes
Make-ahead tips: The cake can be made a day in advance. Store it in an airtight container. You can also experiment with frozen raspberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 140mg