Chocolate and raspberry cake

  • Servings : 12 slices
  • Prep Time : 20m
  • Cook Time : 45m
  • Ready In : 1:05 h

If there are fantastic fusions of flavors, chocolate and raspberry are certainly two ingredients that combine perfectly! This chocolate and raspberry cake besides being a delicious cake has also excellent presentation!!

Units: Metric (Units: US)


  • 125 grams (1 cup) chocolate powder
  • 125 grams (4 1/2 ounces) raspberries
  • 175 grams (1 1/4 cups) all-purpose flour
  • 4 eggs
  • 150 grams (about 1 cup) dark brown sugar
  • 1 teaspoon baking powder


    Step 1

    1. Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and dust with flour.

    Step 2

    1. Using an electric mixer on medium speed, beat the eggs and the sugar until obtain a homogeneous mixture. Add the chocolate powder and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous dough. Add the raspberriesChocolate and raspberry cake | Food From Portugal and fold with a spatula.Chocolate and raspberry cake | Food From Portugal

    Step 3

    1. Pour the dough into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 45 minutes (the time depends on the oven).Chocolate and raspberry cake | Food From Portugal

    Step 4

    1. Turn off the oven and unmold the cake onto a plate. Let cool and serve this delicious cake with a cup of coffee.

Chocolate and raspberry cake | Food From PortugalChocolate and raspberry cake | Food From Portugal

Chocolate and raspberry cake

Nutrition facts per serving (12 slices)

Calories: 170

Total Fat: 2 g(3%)

Saturated Fat: 0.5 g(4%)

Cholesterol: 55 mg(18%)

Sodium: 45 mg(2%)

Total Carbohydrate: 34 g(12%)

Protein: 4 g

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)


Chocolate and raspberry cake | Food From Portugal


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