Chocolate Raspberry Loaf Cake
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
Ingredients you need per step are listed below the step in Italic
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: 429kcal | Carbohydrates: 44g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 183mg | Fiber: 4g | Sugar: 27g | Vitamin A: 769IU | Vitamin C: 9mg | Iron: 1mg
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