This Raspberry with Chocolate chips cake is a hit at my house. We simply love the combination of raspberry and chocolate. The cake has the right amount of sweetness from the light brown sugar, raspberry, and chocolate chips. I sprinkled some Demerara sugar on top of the batter before baking. This will give the finished cake a great crunchy topping.
Raspberry And Chocolate Chips Cake
2 Cups Self-Rising Flour
1 Cup Packed Golden Yellow/Soft Brown Sugar
3 Tbsp White/Granulated Sugar
2 Sticks (227 g) Unsalted Butter, softened
1 Cup (250 ml) Milk
3 Large Eggs
1 tsp Vanilla Extract
½ Cup Semi-Sweet/Milk Chocolate Chips
¾ Cup Fresh Raspberries
1 Cup Fresh Raspberries
2 Tbsp Demerara Sugar
Preheat the oven to 180˚C/350˚F.
Lightly grease and flour a 13 by 9 inch baking pan.
Using an electric mixer beat together the sugars and butter on medium to high speed until fluffy. Add the eggs, one at a time, beating well after each addition.
With the mixer on medium speed, add the flour to the butter mixture in 3 parts, alternating with milk. Beat until just combined after each addition and then beat in the vanilla. Using a rubber spatula, fold in the raspberries and chocolate chips. Pour the batter into the prepared baking pan, spreading to even out.
Scatter the raspberries and then sprinkle the sugar evenly over the batter.
Bake the cake for 45 minutes, or until a skewer inserted into the center comes out clean. Transfer the cake to a wire rack and cool in the pan for at least 15 minutes.