Chocolate Raspberry Truffle Cake

Presented by Chef Zouheir

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 tsp vanilla extract

½ cup milk

1 cup fresh raspberries

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a bowl, cream together the butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, sift together flour, cocoa powder, and baking powder.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.

Fold in the raspberry and chocolate chips gently into the batter.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.