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Chocolate Raspberry Loaf Cake

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 12
  • 15 min
  • 105 min
  • $
Gatheredtable
adapted fromFlourishing Foodie

Ingredients

  • 1 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup natural unsweetened cocoa powder
  • 1 1/3 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/3 cup plain yogurt
  • 1/4 tablespoon sea salt
  • 3/4 cup unsalted butter, room temp
  • 1/2 cup boiling water
  • 2 oz dark chocolate, chopped
  • 1 cup fresh raspberries

Directions

Prep: 1. Preheat oven to 325 and grease a loaf pan. Make: 1. In a bowl whisk together flour, baking soda, cocoa powder, sugar, eggs, vanilla, yogurt, and salt. 2. In another bowl, cream the butter with an electric mixer. 3. Stir butter into flour mixture until batter is smooth. 4. Slowly drizzle in the hot water and stir slowly until the batter becomes a thin liquid consistency. 5. Fold in chopped chocolate and raspberries. 6. Pour batter into loaf pan. If you have any left-over raspberries, you can gently press a few into top of loaf. 7. Bake in oven for 80-90 minutes, until a toothpick inserted in the middle comes out clean. Remove from oven and let cool.

Notes

This loaf cake is dark and rich like bittersweet chocolate. Serve it with raspberry jam for a touch of sweetness. Make it your own by adding your favorite red summer berries. We love strawberries! Cooks' Note: This cake also bakes beautifully in an 8 x 8 brownie pan for about an hour.

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