Raspberry Cocoa Chocolate Cake Recipe: Easy and Delicious
Introduction
This Raspberry & Cocoa Chocolate Treat combines the tartness of fresh raspberries with the rich flavor of cocoa and dark chocolate, creating a decadent dessert perfect for any occasion. The moist cake is balanced with a touch of sweetness and the satisfying crunch of chocolate chips—truly irresistible!
Ingredients:
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 ½ cups fresh raspberries
- ½ cup dark chocolate chips
Directions:
- Preheat and Prep: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients in three batches, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in Raspberries and Chocolate: Gently fold in raspberries and chocolate chips without breaking up the raspberries.
- Bake: Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Information:
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Calories: 320 kcal per serving
- Servings: 8
Tips & Tricks:
- Don’t Overmix: When adding the dry ingredients, mix just until combined. Overmixing can make the cake dense.
- Fresh Raspberries: Be careful when folding in raspberries; too much stirring can break them up.
- Make it a Layer Cake: For a more elaborate presentation, double the recipe and stack the cakes with frosting between the layers.
FAQs:
Can I substitute raspberries with another fruit?
Yes! You can use blueberries, strawberries, or blackberries as alternatives.
Can I make this cake ahead of time?
Yes, you can bake and store it at room temperature for up to 2 days, or refrigerate it for longer shelf life. Bring it to room temperature before serving for best taste.
What type of cocoa powder should I use?
Use unsweetened cocoa powder for a balanced flavor. Avoid sweetened cocoa as it may alter the taste of the cake.
Conclusion:
This Raspberry & Cocoa Chocolate Treat is the perfect blend of sweet and tart flavors, with a rich and moist texture that’s sure to please your taste buds. Whether it’s a casual get-together or a special celebration, this cake will be a crowd favorite!
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