Chocolate Cake with Raspberries

Name: Chocolate Cake with Raspberries
Ingredients: 300 g flour; 250 g milk; 220 g sugar; 220 g chocolate; 120 g butter; 30 g cocoa powder; 4 eggs; 2 tsp vanilla sugar; 2 tsp baking powder; pinch of salt; 250 g raspberries; 50 g chocolate; 30 g butter

A tender, delicious cake with a bold chocolate flavor, accented by bursts of raspberries. I used 56% chocolate as the base — feel free to go with a higher percentage if you prefer a more intense taste. To boost the "chocolatiness," I used dark cocoa powder, which gives a rich, deep color and flavor. The cake turned out moist, fudgy, and incredibly chocolatey! Instead of raspberries, you can use other non-watery berries — black currants or blackberries would work beautifully. If it's not berry season, frozen berries work just fine. I brought this cake along on a picnic, where everyone devoured it with coffee — it got rave reviews all around!

Ingredients:

300 g flour
250 g milk
220 g sugar
220 g chocolate
120 g butter
30 g cocoa powder
4 eggs
2 tsp vanilla sugar
2 tsp baking powder
pinch of salt
Add-ins:
250 g raspberries
Ganache:
50 g chocolate
30 g butter

How to cook chocolate cake with raspberries

Place the chocolate, broken into pieces, and the softened butter in a bowl.

Melt the chocolate and butter together into a smooth mixture in the microwave or over a double boiler. I always use the microwave.

Beat the eggs, sugar, vanilla sugar, and salt together thoroughly until light and fluffy.

Add the chocolate mixture and stir to combine.

In a separate bowl, whisk together the flour, cocoa, and baking powder. Add half the milk to the egg-chocolate mixture, then gradually fold in the dry ingredients, mixing briefly — don't overmix. Pour in the remaining milk and stir until smooth. The batter will be medium in thickness.

Add the washed and dried raspberries and gently fold them in.

Grease a baking pan with butter, pour in the batter, and smooth the top.

Bake in an oven preheated to 180°C for approximately 30–45 minutes. Let the finished cake cool completely.

If needed, trim the top and flip the cake over. For the ganache — melt the chocolate and butter into a smooth mixture and drizzle it over the cake using a small piping bag or a zip-lock bag with one corner snipped off.