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Chocolate Chip Raspberry Coffee Cake. A DELICIOUS and indulgent cake perfect for special occasions. It's easy to make and only takes 25 minutes to cook! | berrysweetlife.com
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Chocolate Chip Raspberry Coffee Cake
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

This has become an all time family favourite, the unusual combination of coffee, fresh raspberries and chocolate is absolutely heavenly!

Course: Cake
Cuisine: American
Keyword: Birthday Cake, Chocolate Chip, Coffee Cake, Raspberry
Servings: 8
Calories: 708 kcal
Author: Berry Sweet Life
Ingredients
  • FOR THE CAKE:
  • 1 cup butter softened
  • 3/4 cup castor sugar
  • 1 1/2 cups cake flour
  • 2 tsp baking powder
  • 100 ml milk
  • 2 eggs
  • 2 tbsp instant coffee in 25 ml boiling water
  • 160 g dark chocolate chips or roughly chopped bars
  • 160 g raspberries roughly chopped
  • FOR THE FROSTING:
  • 3/4 cup butter softened
  • 1 cup icing sugar
  • 2 tsp instant coffee in 3 tsp boiling water
  • 160 g raspberries divided
Instructions
  1. TO MAKE THE CAKE:
  2. Preheat oven to 170°C and grease and lightly flour two 8 inch (20cm) round cake tins.
  3. Cream butter and sugar until creamy and white then add the eggs one at a time and beat until incorporated. Slowly add the flour mixed with the baking powder, a few of tablespoons at a time and beat until incorporated.
  4. Pour the milk into the coffee & hot water and add to the cake batter beating in a little at a time.
  5. Fold in the raspberries and chocolate chips.
  6. Divide the cake batter evenly between the two 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!).
  7. Remove cakes from the oven and allow to cool for 15 minutes before turning out onto cooling racks to cool completely.
  8. TO MAKE THE FROSTING:
  9. Beat the 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 others then fold them 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 then 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.
  12. Top with the whole fresh raspberries and serve.