Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate and Raspberry Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fall, American
  • Diet: Vegetarian

Description

Chocolate and Raspberry Pound Cake is a rich, moist dessert that combines decadent chocolate with fresh raspberries. The vibrant berries swirl through the cake, creating a perfect balance of sweetness and tartness in every bite.

Ingredients

Scale
  • 2 cups flour
  • 1 1/4 cups sugar
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup butter (for frosting)
  • 1/2 cup chocolate chips (optional, for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil, milk, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
  5. Pour the batter evenly into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.
  7. For the frosting, beat together the heavy cream, powdered sugar, and butter until smooth and fluffy. Optionally, fold in chocolate chips for extra richness.
  8. Once the cakes are cooled, spread a layer of frosting on the top of one cake. Place the second cake on top and frost the entire cake. Garnish with chocolate shavings or a dusting of cocoa powder if desired.
  9. Slice and serve!

Notes

  • For extra crispy skin on the cake, broil the top for a few minutes at the end of baking.
  • If you prefer a more intense chocolate flavor, use dark cocoa powder instead of regular cocoa powder.
  • Store leftovers in an airtight container at room temperature or in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 40g
  • Sodium: 300mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 50mg

Find it online: https://www.cookingflash.com/chocolate-and-raspberry-pound-cake/