Chocolate Raspberry Loaf Cake (Print version)
Cocoa gives this simple butter loaf a dark crumb, with soft raspberry pockets running through each slice.
# Ingredients:
Ingredients
01 -
180 g plain flour
02 -
35 g cocoa powder
03 -
1½ tsp baking powder
04 -
¼ tsp salt
05 -
120 g softened butter
06 -
150 g caster sugar
07 -
2 large eggs
08 -
120 ml milk
09 -
1 tsp vanilla extract
10 -
150 g raspberries
# Instructions:
01 -
Heat the oven to 175°C. Grease and line a 23 × 13 cm loaf pan with baking paper, leaving overhang on the long sides.
02 -
Whisk flour, cocoa, baking powder and salt together until no cocoa lumps remain.
03 -
Beat butter and sugar until pale and creamy. Beat in eggs one at a time, then vanilla. Scrape the sides of the bowl.
04 -
Fold the dry mixture into the butter mixture in two additions, alternating with milk. Fold just until no dry patches remain. Gently fold in raspberries without crushing them.
05 -
Spoon into the pan and level. Bake 50–60 minutes until a skewer inserted in the center comes out with a few moist crumbs but no raw batter. Test away from a raspberry pocket.
06 -
Cool in the pan for 15 minutes, then lift onto a rack and cool at least 45 minutes more before slicing into 10 pieces.
07 -
Refrigerate cooled leftovers in a covered container within two hours for up to three days. Let slices stand briefly at room temperature before serving, or freeze separately wrapped slices for up to two months.
# Good to know:
01 -
Includes 60 minutes resting or cooling time.