I absolutely adore dark chocolate and raspberries! Which is why I chose to make this cake for a nice lunch dessert. I changed it a bit so it would be to my liking, I hope you guys enjoy it too!
- - - - - - recipe- - - - - -
Ingredients
crumble
3 tbsp unsalted butter, cold
1/3 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup rolled oats
cake
2 cups all-purpose flour
3/4 cups granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, softened to room temp.
1 cup milk (any type)
1 tsp vanilla extract
1 large egg
80g dark chocolate, chopped
1 1/2 cups fresh or frozen (thawed) raspberries
Ready, set, BAKE!
1. Preheat oven to 350°F and butter a 8 or 9 inch baking pan.
2. To make the streusel, beat the cold butter. Add the flour and sugar and beat with a wooden spoon or fork, until combined. Add the rolled oats and beat until chunky.
3. In a medium bowl stir the flour, sugar, baking powder, salt.
4. In a large bowl beat the butter. Then add the milk, vanilla extract and egg and beat until combined.
5. Stir the flour mixture into the large bowl until fully combined. Take care not to over-mix.
6. Add the raspberry and chocolate chunks just until combined.
7. Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
8. Chill completely before serving. Enjoy!
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