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Raspberry & Dark Chocolate Drizzle Cake

A moist chocolate cake studded with fresh raspberries and finished with a glossy dark chocolate drizzle for a bakery-style dessert at home.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup milk or buttermilk
  • 0.5 cup unsweetened cocoa powder
  • 1.5 cups fresh raspberries
Dark Chocolate Drizzle
  • 0.75 cup dark chocolate chopped
  • 0.5 cup heavy cream

Equipment

  • Mixing bowls
  • Baking pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a baking pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
  4. Gradually add dry ingredients, alternating with milk, mixing until just combined.
  5. Gently fold in raspberries. Pour batter into prepared pan and smooth the top.
  6. Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  7. Heat cream until steaming and pour over chopped dark chocolate. Stir until smooth to make the drizzle.
  8. Drizzle chocolate over cooled cake, slice, and serve.

Notes

For best results, use high-quality dark chocolate and fresh raspberries. Let the cake cool fully before adding the drizzle.