Raspberry chocolate cake is an easy recipe, with sweet and sour juicy raspberries that combine wonderfully with the creamy chocolate cake. The perfect fusion of two delicious flavors. A cake that's suitable for every occasion. And with a delightful chocolate ganache as a topping, this cake is perfect.
Chocolate Raspberry Loaf Cake: melts in your mouth.
This chocolate raspberry cake is delicious to eat and looks excellent. A deep brown cake with bright raspberries and the glossy chocolate ganache topped looks so delicious that you won't pass up a slice.
The raspberries are slightly sweet with a delicious sour accent. That combines wonderfully with a creamy chocolate cake and the creamy ganache. A recipe that can't fail!
What do you need for Raspberry Chocolate Loaf?
To prepare this Chocolate Raspberry Loaf Cake, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
Ingredients Raspberry Chocolate Cake
- Cake flour: This is a mix of all-purpose flour with cornstarch, baking powder, and salt. It gives a soft structure to the cake. You make it yourself by mixing 2 cups of sieved all-purpose flour (220 grams), four tablespoons of cornflour (30 grams), and two teaspoons of baking powder.
- Cocoa: For a deep chocolate taste.
- Baking powder: Causes the cake to rise, making it airy.
- Salt: Provides a good taste balance in the cake.
- Butter: Use unsalted butter.
- Sugar: For sweetening the cake.
- Eggs: Provide a full flavor to the cake and bind the batter.
- Vanilla Extract: For a hint of vanilla flavor. If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
- Milk: Makes the cake fluffier.
- Raspberries: Sweet, soft, and wonderfully juicy. Do not wash them; at most, rub them clean with a damp piece of paper. Remove any leaves or stems by hand. You can use frozen or fresh raspberries for the cake.
- Flour: Dusting the raspberries with flour prevents them from sinking into the cake batter.
Ingredients of Chocolate ganache and topping
- Cream: Gives creaminess to the ganache.
- Chocolate: For the delicious chocolate taste. Use dark or milk chocolate, or a mixture of these.
- Raspberries: See the description of the cake. Use fresh raspberries for garnish.
How to prepare Raspberry and Chocolate Loaf Cake
You can find a printable recipe with a step-by-step description at the bottom of this blog.
How to: Raspberry chocolate cake
- Grease a 6-inch (15 cm) cake tin and dust it with flour. Set a sieve over a bowl and put cake flour, cocoa, salt, and baking powder into the sieve. Collect in a bowl.
- Mix butter with sugar in a second bowl until light yellow and fluffy. Add the eggs, vanilla extract, and milk. Set the mixer to low and mix in the flour and cocoa mixture. Stop mixing when the batter is well mixed.
- Mix the raspberries with the flour and beat off the excess. Mix the floured raspberries into the batter with a spatula.
- Pour the batter into the cake tin and bake in a preheated oven at 355 °F (180 °C) for 50 minutes until the cake is done. Remove from the oven and remove from the pan after 5 minutes. Let cool on a wire rack.
How to: Chocolate ganache
- Put the chocolate cubes and the whipped cream in a bowl and heat au bain-marie. That is a bowl over a pan with a layer of boiling water, where the bowl does not touch the water.
- Cover a baking tray with water and place the grid with the cooled cake on it (that saves a lot of cleaning).
- Heat the cream and chocolate mixture, stirring occasionally, until you have a glossy chocolate ganache. Let cool slightly for 15 minutes.
- Pour the ganache over the cake. Garnish with raspberries.
Tips, Substitutions, and Variations
- Cool the cake for five minutes after baking makes it shrink slightly, and you can take the cake out of the mold more easily.
- White chocolate: Mix ½ cup (75 grams) of white chocolate instead of cocoa into the batter.
- Muffins: Would you instead make raspberry chocolate muffins? Then pour the batter into paper cups in a muffin tin and bake the muffins for 20 minutes or until done in a preheated oven at 355 °F (180 °C).
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Raspberry chocolate cake is an easy recipe, with sweet and sour juicy raspberries that combine wonderfully with the creamy chocolate cake. The perfect fusion of two delicious flavors. A cake that's suitable for every occasion. And with a delightful chocolate ganache as a topping, this cake is perfect.
Equipment
- Pound cake tin 15 cm (6 inch)
Ingredients
Raspberry Chocolate Cake
- 1 cup cake flour
- 1 tablespoon Dutch unprocessed cocoa
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1⅓ stick butter, unsalted, room temperature
- ⅔ cup sugar
- 2 eggs, size L
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1⅔ cups Raspberries, fresh or frozen
- 2 tablespoons all-purpose flour
Chocolate Ganache and Topping
- ⅔ cup chocolate, chopped coarse
- ½ cup cream
- ½ cup Raspberries, fresh, cleaned
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Raspberry chocolate cake
- Preheat the oven to
355 °F or 320 °F - Grease a small cake tin (6 inch (ca. 15 cm)) with butter and dust with flour. Knock the excess flour from the tin.
- Sift the cake flour into a bowl with cocoa powder, baking powder, and salt, so it is airy.1 cup cake flour, 1 tablespoon Dutch unprocessed cocoa, 1 teaspoon baking powder, ⅛ teaspoon salt
- Mix the butter with the sugar in a second bowl until light yellow and fluffy.1⅓ stick butter, ⅔ cup sugar
- Add the eggs (add the next when the first is fully incorporated), vanilla extract, and milk.2 eggs, 1 teaspoon vanilla extract, 2 tablespoons milk
- Set the mixer to low and carefully fold in the flour mixture. Mix just until blended.
- Mix the raspberries gently with the flour. Remove the excess flour.1⅔ cups Raspberries, 2 tablespoons all-purpose flour
- Mix the raspberries gently through the batter with a spatula.
- Pour the batter into the cake tin and bake for 50 minutes until the cake is done.
- Let stand for 5 minutes, then release the cake onto a wire rack. Let cool to room temperature.
Chocolate Ganache
- Heat the chocolate with the cream au bain marie.⅔ cup chocolate, ½ cup cream
- Let the ganache cool slightly for 15 minutes.
- Place the cake on a wire rack on a baking tray lined with aluminum foil.
- Pour the ganache over the cake and lightly press the raspberries into the ganache.½ cup Raspberries
Notes
1. Cake flour: This is a mix of wheat flour with cornstarch, baking powder, and salt. It gives a soft structure to the cake. You make it yourself by mixing 220 grams of wheat flour with four tablespoons of cornflour (30 grams) and two teaspoons of baking powder.
2. Vanilla extract: If you can get it, use natural vanilla extract. With this vanilla extract recipe, you can make it yourself (which is much cheaper than a small bottle from the store, and you can use it for a long time).
3. Tip:
- Dusting the raspberries with flour prevents them from sinking into the cake batter.
- Letting the cake stand for five minutes after baking will shrink slightly, and you can take it out of the mold more easily.
- White chocolate: Instead of cocoa, you can also mix 75 grams of white chocolate into the batter.
- Muffins: Would you instead make raspberry chocolate muffins? Then pour the batter into paper cups in a muffin tin and bake the muffins for 20 minutes or until done in a preheated oven at 355 °F (180 °C).
- Room temperature: Because of the ganache and raspberries, you don't store them at room temperature.
- Fridge: The cake can be stored airtight in the refrigerator for up to 3 days.
- Freezer: The cake can be frozen by wrapping it first in aluminum and then in plastic. It keeps for up to 3 months in the freezer.
Nutrition
Calories: 429kcalCarbohydrates: 44gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 99mgSodium: 183mgFiber: 4gSugar: 27gVitamin A: 769IUVitamin C: 9mgIron: 1mg
Tried this recipe?Let us know how it was!
Meesha says
This looks really decadent! Love how simple this recipe is... definitely giving this a try !
Alexandra says
Chocolate and raspberry is a match made in heaven! What a delicious cake!
Sarah James says
I love raspberries and chocolate in a cake and yours looks delicious.
Amanda Marie Boyle says
I love chocolate and raspberries! This cake is so good!
Sue says
I love chocolate and raspberry anything. This cake will be on my menu this weekend!
Emily Flint says
This chocolate cake with raspberries disappeared so fast I'm going to have to make another one!! So delicious!
Taleen | Just As Tasty says
I love chocolate + raspberries so I just know I'm going to love this cake. Thanks for the recipe!
Marina says
Love anything with chocolate and raspberries, great cake recipe
Robyn says
Chocolate and raspberries are such a delicious combination, I cannot wait to bake this cake!
Akiko says
I hardly ever bake anything but the easy recipe and chocolate + raspberry combo definitely would make it worth a try for me. Thanks for the recipe!
Chef Dennis says
My wife will surely love this mouthwatering Chocolate cake with raspberries!
Kerri says
Chocolate and raspberries are one of the best flavor combos, in my opinion. This will be a hit with my family!
Mama Maggie's Kitchen says
My mouth is watering. I have to make this!
Andréa says
Yes I love the look of this cake and the flavor. Let me know when you tried it!
Andréa says
Is really is indeed, thank you!
Andréa says
I also love raspberries and chocolate and that's why I love this cake!
Andréa says
Thank you!
Andréa says
Great to hear. I'm sure you're going to love this!
Andréa says
I know that feeling ;-). Thank you!
Andréa says
No thanks, I'm sure you're going to love it!
Andréa says
Me too, that's why I love this cake!
Andréa says
I'm sure you're going to love it!
Andréa says
It's indeed very easy and won't let you down. You're going to love it!
Andréa says
Thank you!
Andréa says
It really is a great combination! Thank you!
Andréa says
Thank you!
Lathiya says
Chocolate and raspberries are a perfect matches. The cake looks amazing.
Andréa says
They sure are! Thank you!