Chocolate and raspberries together—classic romance or a flavor conspiracy? This coffee cake doesn’t care. It’s rich, tangy, and dangerously addictive. The tart raspberries? They’re here to cut through the sweetness like a truth-telling friend at brunch. The chocolate? It’s the moody partner you can’t quit. Each bite balances deep cocoa and fruity brightness. Got a boring morning? Not anymore. This cake demands attention, pairs perfectly with coffee, and makes every breakfast feel slightly scandalous.
Chocolate Raspberry Coffee Cake
A rich chocolate coffee cake infused with tangy raspberries—perfect for any time you need a flavor-packed pick-me-up.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease the baking pan.
- In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat sugar, eggs, sour cream, oil, and vanilla until smooth.
- Gradually add dry ingredients, mixing until just combined.
- Fold in chocolate chips and raspberries gently.
- Pour the batter into the pan and spread evenly.
- Bake for 45 minutes or until a toothpick comes out clean.
- Let it cool before slicing.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 6g
Vitamins and Minerals (per serving)
- Iron: 10%
- Vitamin C: 8%
- Potassium: 7%
- Magnesium: 6%
- Calcium: 5%
Additional Notes/Tips
- Use dark chocolate chips for a bolder flavor.
- Add a sprinkle of powdered sugar for an elegant touch.
- Don’t overmix the raspberries—they’re delicate, not drama-proof.
