Real Recipes From Real Home Cooks ®

chewy chocolate raspberry cake

Recipe by
Carolyn Haas
Whitewater, WI

I clipped this out of a magazine in 2009 and found it stuck in a cupboard far from the kitchen - figured it was time to save it on here!

yield 8 -12
prep time 20 Min
cook time 2 Hr
method Bake

Ingredients For chewy chocolate raspberry cake

  • 3 c
  • 3/4 lb
    butter, melted
  • 4
  • 1 Tbsp
    vanilla extract
  • 1 Tbsp
    almond extract
  • 2 1/2 c
  • 1/2 c
    cocoa powder
  • 1/2 tsp
  • 1/4 c
    raspberry jam
  • 1 c
    chocolate chips, mini
  • 3/4 c
    sliced almonds

How To Make chewy chocolate raspberry cake

  • 1
    Preheat oven to 300 degrees F. Mix sugar and butter on low. Add eggs one at a time, add extracts and beat until smooth.
  • 2
    Sift together dry ingredients and add to batter, mix until smooth.
  • 3
    Pour into greased and papered 9-inch cake pan, reserving about 1/3 of the batter. Carefully smooth out a thin layer of raspberry jam on top of the batter. Top with chocolate chips and half of the sliced almonds. Carefully cover with remaining batter and sprinkle with remaining almonds. Bake for 1 hr 45 minutes to 2 hours until done.