Chocolate Raspberry Cake Recipe

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Recipes.net Team Published July 8, 2020
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How To Make Chocolate Raspberry Cake

Semi-sweet chocolate cake with fresh raspberries

Filling:

  • 1 ½ block cream cheese (12 oz)
  • ⅓ cup granulated sugar
  • 1 cup semi-sweet chocolate chips
  • 1 tsp vanilla extract
  • 1 1½ cups fresh raspberries

Cake:

  • 1 cup butter (melted , or margarine)
  • 2 large eggs
  • 2 cups granulated sugar
  • 1 cup milk
  • 1 cup water
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • ¾ cup unsweetened cocoa
  • 2 tsp baking powder
  • ¼ tsp salt
  1. Preheat oven to 375 degrees F.

  2. Coat the inside of a Bundt or tube pan with cooking spray.
  3. In a medium bowl cream the sugar and vanilla with the cream cheese.
  4. Fold in the chocolate chips and set aside.
  5. In another bowl stir together the flour, cocoa, baking powder and salt and set aside.
  6. In a large bowl beat the eggs, gradually beating in sugar until the mixture is thick and pale yellow.
  7. Mix in the melted margarine, milk, water and vanilla.
  8. Gradually beat in the flour mixture.
  9. Spread half the batter into the prepared pan.
  10. Drop spoons of the cream cheese filling evenly over the batter.
  11. Sprinkle raspberries over the top of the filling.
  12. Cover with remaining batter.
  13. Bake for 1 hour, check by testing with a toothpick. If it doesn't seem set then put in for 10 to 15 minutes more.

How To Make Chocolate Raspberry Cake

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Semi-sweet chocolate cake with fresh raspberries

Preparation Time: 30 mins
Cooking Time: 1 hr
Total Time: 1 hr 30 mins
Serves:
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Ingredients

Filling:

  • 1 ½ block cream cheese, 12 oz
  • cup granulated sugar
  • 1 cup semi-sweet chocolate chips
  • 1 tsp vanilla extract
  • 1 1½ cups fresh raspberries

Cake:

  • 1 cup butter , melted , or margarine
  • 2 large eggs
  • 2 cups granulated sugar
  • 1 cup milk
  • 1 cup water
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • ¾ cup unsweetened cocoa
  • 2 tsp baking powder
  • ¼ tsp salt

Instructions

  1. Preheat oven to 375 degrees F.

  2. Coat the inside of a Bundt or tube pan with cooking spray.
  3. In a medium bowl cream the sugar and vanilla with the cream cheese.
  4. Fold in the chocolate chips and set aside.
  5. In another bowl stir together the flour, cocoa, baking powder and salt and set aside.
  6. In a large bowl beat the eggs, gradually beating in sugar until the mixture is thick and pale yellow.
  7. Mix in the melted margarine, milk, water and vanilla.
  8. Gradually beat in the flour mixture.
  9. Spread half the batter into the prepared pan.
  10. Drop spoons of the cream cheese filling evenly over the batter.
  11. Sprinkle raspberries over the top of the filling.
  12. Cover with remaining batter.
  13. Bake for 1 hour, check by testing with a toothpick. If it doesn't seem set then put in for 10 to 15 minutes more.

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Nutrition

  • Calcium: 134mg
  • Calories: 631kcal
  • Carbohydrates: 78g
  • Cholesterol: 65mg
  • Fat: 33g
  • Fiber: 5g
  • Iron: 4mg
  • Potassium: 308mg
  • Protein: 9g
  • Saturated Fat: 13g
  • Sodium: 422mg
  • Sugar: 47g
  • Vitamin A: 1148IU
  • Vitamin C: 4mg
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