Ingredients
Scale
- 200 g Dark Chocolate
- 4 large Eggs
- 250 g Granulated Sugar
- 1 tsp Vanilla Extract
- 120 ml Canola Oil
- 150 g All-Purpose Flour
- 50 g Dutch-Processed Cocoa Powder
- 100 g Frozen or Fresh Raspberries
- 100 g Milk Chocolate Chips
Instructions
- Preheat your oven to 180°C (350°F).
- Melt the dark chocolate using a double boiler or microwave.
- In a mixing bowl, whisk together eggs, sugar, vanilla, salt, oil, and milk until combined.
- In another bowl, sift together flour, cocoa powder, and baking powder.
- Combine melted chocolate with the wet mixture; gradually mix in dry ingredients until smooth.
- Gently fold in raspberries and chocolate chips.
- Pour batter into a greased 9-inch round cake pan and bake for about 55 minutes or until a toothpick comes out clean.
- Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 29g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Use room temperature ingredients for better mixing. Sift dry ingredients to avoid lumps. Avoid overmixing for a light texture. Store leftovers in an airtight container for up to three days.