This dark chocolate raspberry coffee cake has chunks of dark chocolate paired with fresh raspberries. And it is so delicious! It’s perfect for serving to friends and family anytime.
Why you’ll love this cake:
It is soft and moist and not very dense.
The dark chocolate pieces melt into the cake and are smooth and rich compared to the sweet yet slightly tangy and bright fresh raspberries.
The streusel topping is a slightly crunchy crumb topping that offset the softness of the cake.
A light drizzle on top is the perfect thing to pull all of the textural elements together.
Fresh raspberries on top as a garnish provide a freshness to the overall sweet cake.
Tips for Making Dark Chocolate Raspberry Coffee Cake
Mix the dry ingredients from the wet ingredients. This helps you not to overmix the batter.
And as I just mentioned, don’t overmix the batter! This can cause your cake to be tough and dry. Mix just until combined.
Coarsely chop the chocolate so that you have nice big pockets of chocolate in the cake.
The cake isn’t overly sweet on its own. Don’t forget the streusel and glaze for the best flavor.
Make the cake gluten free. If you wish, you may substitute a gluten free flour blend for equal parts whenever it is called for. Some of the best brands include King Arthur, Cup4Cup, Pamela’s and Bob’s Red Mill.
Use chocolate chips. I used Ghirardelli’s dark chocolate bars and chopped them coarsely. You can substitute in your favorite brand of dark chocolate or even chocolate chips. I recommend something with at least 60% cocoa but 72% is best.
Use another kind of fresh fruit. Blueberries or strawberries would be great!
Preheat oven to 375º Fahrenheit. Line an 8” round cake pan with parchment paper and spray with baking spray. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder and salt.
In a large mixing bowl, whisk together the sugar, milk, butter, egg and vanilla. Once that is combined, whisk in the dry ingredients just until combined. Do not overmix!
Using a rubber spatula, fold in the dark chocolate and the raspberries. Spoon into your prepared cake pan and spread evenly.
Make the streusel topping:
In a small bowl, combine the sugar and the flour. Add in the butter and using two forks or a pastry cutter, combine until the mixture is crumbly.
Evenly spread on top of the cake.
Bake the cake:
Once the streusel is spread on top of the cake, place pan into the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. If your toothpick comes out wet and dark, you may have poked it into a piece of the chocolate in which case you will need to insert a different toothpick into a different part of the cake to determine if it is done or not.
Once cake is done baking, allow to cool for at least one hour or until cool to the touch. Remove from the pan and place on a cake stand or a plate.
Make the glaze:
In a small bowl, combine the powdered sugar and milk or water. Stir well until an even liquid comes together. If it is too thick, you may add a teaspoon of milk at a time until you reach the desired consistency. If your drizzle becomes too thin, just add more powdered sugar. You do not want a thin drizzle or it will soak into the cake and cause the streusel to become mushy.
Slice, serve and enjoy!
Store this cake in an airtight container. It may be stored on the countertop for up to 4 days or in the fridge for 6. Remember, the raspberries inside the cake will begin to spoil so eat up quickly.The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**i