Description
This rich and moist Chocolate and Raspberry Pound Cake combines buttery crumb with tart bursts of raspberry and melted dark chocolate for a truly indulgent treat.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 4 oz (113g) dark chocolate, chopped
- 1 cup fresh raspberries
- 1/4 cup (60ml) whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
- Cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with the milk.
- Toss raspberries with a spoonful of flour. Gently fold raspberries and chopped chocolate into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, until a toothpick inserted comes out with moist crumbs. Cover with foil if browning too fast.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use room temperature ingredients for best mixing results.
- Toss raspberries in flour to prevent sinking.
- Use parchment paper for easy removal from the pan.
- Let the cake cool completely before slicing to avoid crumbling.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 18g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
Keywords: chocolate pound cake, raspberry dessert, loaf cake, easy chocolate cake, chocolate and raspberry recipe