Zutaten für Heavenly Chocolate Raspberry Cake
- 1 cup (2 sticks, 225g) melted unsalted butter
- 4 large eggs
- 2 cups (400g) granulated sugar
- 1 cup (240ml) milk
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- ¾ cup (90g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 ounces (225g) softened cream cheese
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup (140g) fresh raspberries
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Zubereitung von Heavenly Chocolate Raspberry Cake
- Preheat oven to 375°F (190°C). Grease and flour a 10-inch bundt or tube pan.
- In a medium bowl, cream together 8 ounces (225g) of softened cream cheese, 1 cup (200g) granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Stir in 1 cup (170g) semi-sweet chocolate chips and set aside.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, ¾ cup (90g) unsweetened cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a large bowl, beat 4 large eggs with an electric mixer until pale yellow. Gradually add 1 ½ cups (300g) granulated sugar, beating until thick and light.
- Beat in 1 cup (2 sticks, 225g) melted unsalted butter, then add 1 cup (240ml) milk, 2 tablespoons water, and 1 teaspoon vanilla extract. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour half of the batter into the prepared pan.
- Spoon the cream cheese filling evenly over the batter in dollops.
- Sprinkle 1 cup (140g) fresh raspberries evenly over the cream cheese filling.
- Pour the remaining batter over the raspberries.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
189g
Fat
111g
Carbs
26g
