Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 3/4 cups
- Unsweetened cocoa powder: 3/4 cup
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1 1/2 teaspoons
- Salt: 1 teaspoon
- Eggs: 2 large
- Buttermilk: 1 cup
- Vegetable oil: 1/2 cup
- Vanilla extract: 2 teaspoons
- Fresh raspberries: 1 1/2 cups
- Semi-sweet chocolate chips: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Step 3: Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer until well combined.
- Step 4: Gently fold in the fresh raspberries and chocolate chips.
- Step 5: Pour the batter into the prepared baking pan and spread evenly.
- Step 6: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs. Let cool completely before frosting.
Notes
- Store leftover cake, well-covered, in the refrigerator to maintain freshness and prevent the raspberries from becoming too soft.
- For a warm, melty treat, gently microwave individual slices for 15-20 seconds.
- A dollop of whipped cream or a scoop of vanilla ice cream perfectly complements the rich chocolate and tart raspberries.
- To prevent raspberries from sinking, toss them lightly in a tablespoon of flour before folding them into the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American