Ingredients:
– 1 cup fresh raspberries
– 1 cup sugar
– 1/2 cup unsweetened cocoa powder
– 1 cup all-purpose flour
– 1/2 cup butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 cup semisweet chocolate chips
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the milk. Beat just until combined.
5. Fold in the semisweet chocolate chips and fresh raspberries, being careful not to crush them.
6. Divide the batter evenly between the prepared cake pans and spread it out evenly.
7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
9. Once cooled, layer the cakes with a raspberry or chocolate frosting of your choice. Decorate with additional raspberries on top for a beautiful finish.
Nutritional Information:
This delightful cake serves around 12 slices, with each slice containing approximately 280 calories, 4g of protein, and 12g of fat.
Time: Preparation time: 20 minutes | Cooking time: 35 minutes
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