Raspberry and Chocolate Chip Cake

I have always known that Raspberries and Chocolate are amazing together, but so far haven’t been able to grab raspberries at our local stores. Luckily, a friend at work handed me these beautiful candied raspberries the other day. I didn’t think twice about baking this delectable Raspberry and Chocolate Chip Cake.

The simple, no-mixer recipe yields a super-moist chocolate chip cake with bursts of raspberries in between. I have baked the Raspberry and Chocolate Chip Cake in a small bundt pan, but the recipe works fine in a loaf tin as well!

The recipe yields a buttery-moist Raspberry and Chocolate Chip Cake with a perfect golden brown crust and a uniformly soft texture. It tastes as good as a pound cake but with lesser calories. Traditional pound cakes contain a pound each of flour, butter, eggs and sugar. And that’s a tad too much to eat in today’s age. I have cut back on the butter and sugar in this recipe and compensated it with yogurt. The addition of yogurt helps maintain the buttery moist crumb of the cake.

The recipe is too simple and you can’t go wrong with it. Surprisingly, sometimes simple cakes like these pack so much flavour in them.