Dark Chocolate Raspberry Coffee Cake

Dark Chocolate Raspberry Coffee Cake

Dark chocolate raspberry coffee cake is moist, lightly sweet and perfect for brunch or dessert. The crunchy streusel topping pairs well with the soft cake.

Course Dessert

Cuisine American

Keyword breakfast cake, coffee cake

Prep Time 10

Cook Time 45

Servings

Calories 632kcal

Author Julie Clark

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder aluminum free
¾ teaspoon salt
¾ cup granulated sugar
¾ cup 2% milk
¼ cup salted butter softened
1 large egg
2 teaspoons vanilla
7 ounces dark chocolate chopped, about 2 bars
1 ½ cups fresh raspberries

For the streusel topping:

¾ cup granulated sugar
½ cup all-purpose flour
¼ cup salted butter softened

For the glaze:

1 cup powdered sugar
2 tablespoons 2% milk

Instructions

Make the Cake:

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!

Notes

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

Nutrition