Raspberry Chocolate Loaf
A moist chocolate loaf cake filled with juicy raspberries and rich chocolate chips.
Equipment
- Mixing bowls
- Loaf pan
- Wire rack
- Hand mixer or stand mixer
Ingredients
Loaf Batter
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar packed
- 2 eggs large
- 1 tsp vanilla extract
- 0.75 cup milk or buttermilk
- 1 cup fresh raspberries
- 0.75 cup chocolate chips semi-sweet
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugars until light and fluffy.
- Add eggs one at a time, then vanilla extract.
- Mix dry ingredients alternately with milk until just combined.
- Fold in chocolate chips and raspberries gently.
- Pour batter into loaf pan and smooth top.
- Bake 55–65 minutes until a tester comes out with moist crumbs.
Notes
Let loaf cool completely before slicing for best texture.