Chewy Chocolate Raspberry Cake is a masterpiece that beautifully combines the indulgence of chocolate with the tartness of raspberry. This dessert, made with NESTLÉ® TOLL HOUSE® Baking Cocoa, delivers a rich and satisfying chocolate cake that is both moist and chewy. Complimented by NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, each bite reveals delightful mini chocolate pockets that melt elegantly in your mouth. The luxurious layers, including a delightful layer of raspberry jam, make it a cherished treat for special occasions like Father’s Day and Mother’s Day.
Perfect for any holiday or event, from Easter to Labor Day, this chewy cake recipe is both an easy and rewarding endeavor for bakers of all skill levels. Whether you’re sharing it with loved ones on Memorial Day or enjoying a slice alone, the fusion of flavors paired with the crunchy almond topping promises to be a crowd-pleaser. Make sure to add this cake chewy creation to your list of favorite desserts!
Ingredients
Key Products
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
Directions
Step 1
Preheat oven to 300° F. Grease 9-inch springform pan. Line bottom of pan with wax paper. Grease wax paper.
Step 2
Sift together flour, cocoa and salt into medium bowl. Combine sugar and butter in large mixer bowl on low until blended. Add eggs, one at a time, beating well after each addition. Add the almond and vanilla extracts; beat until smooth. Pour into prepared pan, reserving about 1/3 of the batter. Carefully smooth a thin layer of the raspberry jam over the batter in pan. Top with morsels and 1/2 cup of the sliced almonds. Carefully cover with the remaining batter. Sprinkle batter with remaining 1/4 cup of almonds.
Step 3
Bake for 1 hour 45 minutes to 2 hours or until wooden pick inserted near center comes out clean. Cool completely in pan on wire rack. Remove side of springform pan.
Ingredients
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
Make It
Step 1
Preheat oven to 300° F. Grease 9-inch springform pan. Line bottom of pan with wax paper. Grease wax paper.
Step 2
Sift together flour, cocoa and salt into medium bowl. Combine sugar and butter in large mixer bowl on low until blended. Add eggs, one at a time, beating well after each addition. Add the almond and vanilla extracts; beat until smooth. Pour into prepared pan, reserving about 1/3 of the batter. Carefully smooth a thin layer of the raspberry jam over the batter in pan. Top with morsels and 1/2 cup of the sliced almonds. Carefully cover with the remaining batter. Sprinkle batter with remaining 1/4 cup of almonds.
Step 3
Bake for 1 hour 45 minutes to 2 hours or until wooden pick inserted near center comes out clean. Cool completely in pan on wire rack. Remove side of springform pan.
Ingredients
You May Also Like
