Dark Chocolate Raspberry Coffee Cake Recipe

If a simple chocolate cake has become boring, try the following recipe. Dark chocolate, coffee, raspberries, and almonds make a delicious combo. The cake’s flavor is rich and comprehensive as a result of the combination of these ingred̾i̾e ̾nts. When coupled with rich, fatty raspberries and almonds, sweet chocolate and bitter coffee are balanced. When the soft, moist, and spongy cake layer is paired with almond butter, it creates a unique flavor experience.

You can have a piece of this cake for the morning instead of cereal because it is both delicious and nutritious. This cake is ideal for all ages and can be served on both weekdays and holidays.



1 large egg

1 teaspoon pure vanilla extract

3/4 cup (150g) granulated sugar

1/2 teaspoon salt

1/4 cup (1/2 stick; 60g) unsalted butter, softened to room temperature

2 cups (250g) all-purpose flour (spoon & leveled)

1 cup (240ml) buttermilk or whole milk

1 cup (180g) dark chocolate chips*

2 teaspoons baking powder

1 and 1/2 cups fresh or frozen (do not thaw) raspberries


1/2 cup (64g) sliced or slivered almonds

1/4 cup (50g) granulated sugar

3 Tablespoons (45g) unsalted butter, cold

1/4 cup (31g) all-purpose flour (spoon & leveled)


Preheat the oven to 350°F (177°C). Using a nonstick spray, coat a 9-inch baking pan.

Make the streusel:

In a mixing bowl, combine the sugar and flour. Work the butter into the dry ingred̾i̾e ̾nts with a pastry cutter or fork until they resemble coarse crumbs. It will just take a few minutes to do this task. The almonds should be folded in at this point. To use after, set aside.

Make the cake:

In a medium mixing basin, combine the flour, baking powder, and salt. Remove from the equation. In a large mixing basin, beat the butter and sugar together on medium-high speed with a handheld or stand mixer fitted with a paddle attachment until mixed and creamy, about 1-2 minutes. As needed, scŕäṗệ along the sides and up the bottom of the basin.

Beat in the egg and vanilla essence until smooth. Begin beating on low speed with the dry ingred̾i̾e ̾nts. Slowly pour in the buttermilk while the mixer is running. Add the chocolate chips last. Mix on low speed until everything is thoroughly incorporated. Overmixing should be avoided. Fold in the raspberries with a big spoon or rubber spatula. They’ll shatter a little, so try to be very cautious.

Pour the batter into the baking pan that has been prepared. Streusel should be sprinkled on top. Dot the top of the cake with a few raspberries and chocolate chips if you have any leftovers.

If using an 8-inch or 9-inch baking pan, bake for 45-46 minutes; if using a different size baking pan, bake for 45-46 minutes. The time is merely a guide; the cake is done when a toothpick inserted in the center comes out clean. If the top of the cake is browning too rapidly, loosely tent it with aluminum foil during baking.

Take the cake out of the oven and cool for at least 10 minutes before slicing and serving. You can alternatively slice and serve the cake when it has totally cooled.

Refrigerate leftovers for up to 1 week or store them securely covered at room temperature for 3 days.


Instructions for Freezing: Baked and cooled cake can be frozen for up to 3 months. Before serving, thaw in the refrigerator or at room temperature.

Milk chocolate, whíte chocolate, semi-sweet, or dark/bittersweet chocolate chips can all be used.

If you like, whole milk can be used instead of buttermilk. Because we’re using baking powder, no acidic buttermilk is required for the cake to rise. You can, however, make your own sour milk alternative if you want the acidic flavor. In a liquid measuring cup, combine 2 teaspoons of whíte vinegar or lemon juice. Then, in the same measuring cup, pour in enough whole milk to make 1 cup. (In a pinch, low-fat or non-dairy milk can be substituted for the soured milk, but the cake will be less rich.) Allow it to sit for 5 minutes after stirring it. The homemade “buttermilk” will have curdled little and will be ready to use in the mєthod.


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