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Raspberry & Dark Chocolate Loaf Cake

A moist, tender loaf cake studded with tart fresh raspberries and finished with a decadent dark chocolate glaze. Perfect for brunch or dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American, Bakery
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup sour cream or greek yogurt
  • 1.5 cups fresh raspberries
Chocolate Glaze
  • 0.5 cup dark chocolate chips
  • 1 tbsp butter or coconut oil

Equipment

  • 9x5 Loaf Pan
  • Stand Mixer or Hand Mixer
  • Mixing bowls
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.
  2. Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
  3. Cream softened butter and sugar until pale and fluffy (3-4 mins). Add eggs one at a time, then vanilla and sour cream.
  4. Gently fold in the dry ingredients until just combined. Do not overmix.
  5. Toss raspberries in 1 tbsp of flour to coat, then gently fold them into the batter.
  6. Pour batter into the pan and bake for 55-65 minutes until a toothpick comes out clean.
  7. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
  8. Melt chocolate and butter together, then drizzle over the cooled cake. Let set before slicing.

Notes

Coat the berries in flour before adding to the batter to prevent them from sinking to the bottom. Use greek yogurt as a substitute for sour cream for a lighter option.