Ingredients
Scale
- 1 cup dark chocolate (high-quality)
- 1 cup fresh raspberries
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup all-purpose flour (sifted)
- 2 large eggs (room temperature)
- 1/4 cup cocoa powder (Dutch processed)
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round baking pans and line with parchment paper.
- Melt dark chocolate in a heatproof bowl over simmering water until smooth; set aside.
- In a mixing bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Gradually mix in sifted flour, cocoa powder, and a pinch of salt until just combined.
- Gently fold in fresh raspberries until evenly distributed.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 400
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg