Chocolate Chip Raspberry Coffee Cake Recipe

Name: Chocolate Chip Raspberry Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup Butter, Softened; 3/4 cups Caster Sugar; 2 Eggs; 1-1/2 cup Cake Flour; 2 teaspoons Baking Powder; 2 Tablespoons Instant Coffee; 25 milliliters Boiling Water; 100 milliliters Milk; 160 grams Raspberries Roughly Chopped; 160 grams Dark Chocolate Chips (or Roughly Chopped Bars); FOR THE FROSTING:; 2 teaspoons Instant Coffee; 3 teaspoons Boiling Water; 3/4 cups Butter, Softened; 160 grams Raspberries, Divided; 1 cup Icing Sugar

Servings: persons

FOR THE CAKE:
1 cup Butter, Softened
3/4 cups Caster Sugar
2 Eggs
1-1/2 cup Cake Flour
2 teaspoons Baking Powder
2 Tablespoons Instant Coffee
25 milliliters Boiling Water
100 milliliters Milk
160 grams Raspberries Roughly Chopped
160 grams Dark Chocolate Chips (or Roughly Chopped Bars)
FOR THE FROSTING:
2 teaspoons Instant Coffee
3 teaspoons Boiling Water
3/4 cups Butter, Softened
160 grams Raspberries, Divided
1 cup Icing Sugar

1
For the cake:
2
Preheat oven to 170u00b0C (340u00b0F) and grease and lightly flour two 8-inch (20cm) round cake tins.
3
Cream butter and sugar until creamy and white. Add eggs one at a time and beat until incorporated. Slowly add flour mixed with baking powder, a few of tablespoons at a time and beat until incorporated.
4
Dissolve coffee in boiling water. Pour milk into the coffee. Add to the cake batter, beating in a little at a time. Fold in raspberries and chocolate chips.
5
Divide the cake batter evenly between the cake tins and bake for about 25-30 minutes. They're ready when you press down gently on the cake and it springs back. Switch the oven off and leave the oven door ajar with the cakes in the oven for 10 minutes to cool slowly. (This stops them from sinking in the middle!).
6
Remove cakes from the oven and allow to cool for 15 minutes before turning out onto cooling racks to cool completely.
7
For the frosting:
8
Dissolve coffee in boiling water. Set aside.
9
Beat butter and sugar until light and creamy. Beat in the coffee.
10
Keep about 20 whole raspberries for the top of the cake, and roughly chop the remaining berries. Fold chopped berries into the frosting.
11
Place one of the cakes on a serving plate and pile just over 1/3 of the frosting on the top of the cake. Spread with a butter knife, keeping it rustic. Place the other cake on top and pile the remaining icing on top and spread again with a butter knife. Top with the whole fresh raspberries.

1460

kcal

Calories

109

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup Butter, Softened, 3/4 cups Caster Sugar, 2 Eggs, and more.

Yes, Chocolate Chip Raspberry Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip Raspberry Coffee Cake

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