Ingredients for One Bowl Chokolate Raspberry Cake To Die For
- All Purpose Flour
- Sugar
- Unsweetened Cocoa
- 1 teaspoon baking powder
- Cinnamon
- Vanilla
- Tart Apples
- Nonfat Milk
- Becel Margarine
- 2 large eggs
- Dark Chocolate
- Frozen Raspberries
- ¼ cup coarse sugar
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How to Make One Bowl Chokolate Raspberry Cake To Die For
- Preheat oven to 350°F (175°C).
- Peel, shred, and measure 2 medium apples (about 2 cups shredded).
- In a large mixing bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Add shredded apples, 1 cup milk (dairy or non-dairy), ½ cup unsalted butter (melted), and 2 large eggs to the dry ingredients.
- Beat on low speed until just moistened.
- Increase speed to medium and beat for 2 minutes.
- Pour batter into a greased and floured 9x13 inch baking pan.
- Arrange fresh raspberries evenly over the top of the batter. Press gently into the batter.
- Dot the batter with 1 cup semi-sweet chocolate chips, pressing them gently halfway into the batter.
- Sprinkle with ¼ cup coarse sugar.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean (or the batter no longer seems soft in the middle when gently shaking the pan).
- Let the cake cool in the pan for 30 minutes.
- Remove from pan and let cool completely on a wire rack before serving.
- Serve with vanilla ice cream or crème fraîche sweetened with powdered vanilla sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
188g
Fat
50g
Carbs
26g