Raspberry and chocolate combine beautifully in this delicious loaf cake. Tangy raspberry blend perfectly with dark chocolate and the fluffy cake batter. Not too sweet, this would make a great weekend breakfast, shareable picnic dessert or everyday afternoon snack!
Ingredients
- 130g Unsalted Butter (at room temperature)
- 160g Caster Sugar
- 1 tsp Vanilla Extract
- Zest of 1 Lemon
- 2 Eggs
- 210g All-Purpose Flour
- 1 tsp Baking Powder
- Pinch of Salt
- 120ml Greek or Protein Yogurt
- 200g Raspberries
- 180g Dark Chocolate Chips or Chunks
- 2-3 tbs Demerara Sugar (optional)
Instructions
- Pre-heat the oven to 180C. Line a loaf tin with baking paper and lightly grease the sides.
- Cream the butter and sugar together in a large bowl for 2–3 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients and greek yogurt alternately to the butter mixture (begin and end with the flour). Mix gently between each addition until just combined.
- Fold in the raspberries and chocolate chips, taking care not to overmix.
- Pour the batter into the prepared tin and smooth the top. Sprinkle the demerara sugar on top, this gives the loaf a crunchy sugary top.
- Bake for 50–55 minutes, or until a skewer inserted into the centre comes out clean or with just a few moist crumbs.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice generously and enjoy!
Baked by Iris 
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