I'm pretty much always down for dessert, but this raspberry chocolate cake recipe is one of my all-time favorites — and that's a big statement, coming from me. I've been told numerous times before that I'm indecisive. Ironically, if it is a big decision, like something that relates to business or family, I can make the decision immediately. However, if it has anything at all to do with food or ordering at a restaurant, I'm hopeless.
I can't tell you the amount of times people ask me what my favorite thing to bake is, or what my favorite food is. The answer is simple: I. Don't. Know. It completely depends on what I'm in the mood for, which is usually most of the menu, and everything in my fridge. Yet if I had to choose just one dessert, it would most likely be chocolate cake with ice cream. OK, yes — technically that's two desserts, but it is served in one bowl, so I'm going to let it slide. Especially if it's this chocolate cake with raspberries, and some cookie dough ice cream.
One of the best parts about this dessert is that it stays great for about one week after you've made it. Realistically, we both know it won't last past a day or two, but for those of you out there with some sort of self control, congrats! You can have cake all week. Microwave a slice for 30 seconds, and it's as good as when you first pulled it out of the oven. Top it with some extra raspberries and obviously a few scoops of ice cream, and you'll be in dessert heaven.
- 1 cup flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 2 1/2 tsp. baking powder
- 1 stick unsalted butter, melted
- 1/2 cup + 2 tbsp. buttermilk
- 2 tsp. vanilla extract
- 3 small eggs (or 1/3 cup egg whites)
- Fresh raspberries
- Mini chocolate chips
- Mixing bowl
- Mixing spoon
- Measuring cup
- Cake pan
- Baking spray
Images and recipe: Public Lives, Secret Recipes