Chocolate Raspberry Pound Cake

Chocolate Raspberry Pound Cake Recipe from the USA | Ingredients: Raspberry Preserves, Flour, Sugar, Cocoa, and More

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 50-60 minutes | Servings: 12

Introduction

Indulge in the rich and decadent flavors of Chocolate Raspberry Pound Cake. This delightful dessert combines the sweetness of red raspberry preserves with the richness of cocoa for a truly irresistible treat.

History

The combination of chocolate and raspberry has been a classic pairing in the culinary world for centuries. This recipe takes that timeless duo and transforms it into a moist and delicious pound cake that is perfect for any occasion.

Ingredients

1 cup Seedless red raspberry preserves, divided (*)
2 cups all-purpose flour
1.5 cups granulated sugar
0.75 cup HERSHEY'S cocoa
1.5 tsp baking soda
1 tsp salt
0.5 cup softened butter
1 Container (16 oz (454 g)) dairy sour cream
2 eggs
2 tsp vanilla extract
powdered sugar
raspberry cream (recipe follows)

How to prepare

Preheat the oven to 350°F (177°C).
Grease and flour a 12 cup fluted tube pan.
Place 0.75 cup of preserves in a small microwave-safe bowl.
Microwave on HIGH (100%) for 30 to 45 seconds or until melted; let it cool.
In a large bowl, combine flour, granulated sugar, cocoa, baking soda, and salt.
Add butter, sour cream, eggs, vanilla, and melted preserves. Beat on medium speed for 3 to 4 minutes until well blended.
Pour the batter into the prepared pan.
Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean.
Let it cool for 10 minutes, then remove from the pan and transfer to a wire rack.
Microwave the remaining 0.25 cup of preserves on HIGH for 30 seconds or until melted. Brush over the warm cake.
Let it cool completely.
At serving time, sprinkle powdered sugar over the top.
Fill the cake cavity with raspberry cream.
Red raspberry jam may be substituted.

raspberry cream

Thaw 1 package (10 oz (283 g)) of frozen red raspberries in light syrup.
Puree the raspberries in a food processor or blender.
Strain the puree over a bowl to remove the seeds; discard the seeds.
Blend 3-0.5 cups (8 oz (227 g)) of frozen non-dairy whipped topping, thawed, with the raspberry puree.
Stir in 2 tbsp of raspberry-flavored liqueur, if desired.

Variations

Try using different flavors of preserves, such as strawberry or apricot, for a unique twist.
Add chopped nuts or chocolate chips to the batter for added texture and flavor.

Cooking Tips & Tricks

Be sure to properly grease and flour your pan to ensure easy removal of the cake.

- Use high-quality cocoa for the best flavor.

- Allow the cake to cool completely before serving to ensure the best texture.

Serving Suggestions

Serve slices of Chocolate Raspberry Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Cooking Techniques

Be sure to properly mix the batter to ensure a light and fluffy texture.

- Use a toothpick to test for doneness when baking the cake.

Ingredient Substitutions

If you don't have red raspberry preserves, you can use any other flavor of preserves or jam.

- Non-dairy whipped topping can be substituted with whipped cream.

Make Ahead Tips

Chocolate Raspberry Pound Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Dust the top of the cake with powdered sugar and garnish with fresh raspberries for a beautiful presentation.

Pairing Recommendations

Serve Chocolate Raspberry Pound Cake with a cup of hot coffee or a glass of milk for a delightful dessert pairing.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave individual slices for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Chocolate Raspberry Pound Cake contains approximately 320 calories.

Carbohydrates

Each serving of Chocolate Raspberry Pound Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Chocolate Raspberry Pound Cake contains approximately 12 grams of fat.

Proteins

Each serving of Chocolate Raspberry Pound Cake contains approximately 4 grams of protein.

Vitamins and minerals

This recipe is a good source of iron and calcium.

Alergens

This recipe contains dairy and eggs.

Summary

Chocolate Raspberry Pound Cake is a delicious dessert that is relatively high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Chocolate Raspberry Pound Cake is a delicious and indulgent dessert that is perfect for any occasion. With its rich chocolate flavor and sweet raspberry filling, this cake is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was handed down to me by my dear friend Margaret, who had learned it from her own grandmother many years ago. The thought of combining rich, decadent chocolate with sweet, tangy raspberries in a moist and tender pound cake had my mouth watering before I even began to gather the ingredients.

I remember the day clearly – Margaret and I were sitting in her cozy kitchen, sipping on cups of steaming hot tea and catching up on each other’s lives. As always, the conversation turned to food, and Margaret mentioned that she had a new recipe she couldn't wait to share with me. She reached into a worn, flour-dusted recipe box and pulled out a yellowed index card with faded handwriting.

"This is my grandmother's famous Chocolate Raspberry Pound Cake recipe," Margaret said with a smile. "It's been a favorite in our family for generations, and I think you'll love it as much as we do."

As she read out the list of ingredients and instructions, I could practically taste the rich chocolate and tart raspberries on my tongue. I knew I had to make this cake as soon as possible. Margaret must have sensed my eagerness, because she insisted on helping me gather all the ingredients and walk me through the steps of the recipe.

We started by creaming together butter and sugar until light and fluffy, then adding in eggs one at a time, beating well after each addition. Next came the dry ingredients – flour, cocoa powder, baking powder, and salt – which we sifted together before gently folding them into the batter. Finally, we stirred in fresh raspberries, their vibrant red color contrasting beautifully with the dark chocolate batter.

As the cake baked in the oven, filling Margaret's kitchen with the irresistible aroma of chocolate and raspberries, we chatted and laughed, enjoying each other's company and the simple pleasure of baking together. When the cake was finally done, we couldn't wait to dig in. The first bite was pure bliss – rich, moist chocolate cake studded with bursts of tangy raspberry flavor. It was everything I had hoped for and more.

From that day on, Chocolate Raspberry Pound Cake became a staple in my baking repertoire. I made it for family gatherings, potlucks, and special occasions, and it never failed to impress. Over the years, I've tweaked the recipe here and there, adding a splash of vanilla extract or a sprinkle of chopped nuts, but the basic flavors of chocolate and raspberries always remain the star of the show.

As I bake this cake now, many years later, I can't help but think of Margaret and the wonderful memories we shared in her kitchen. She may no longer be with us, but her legacy lives on in the form of this delicious recipe that brings joy to all who taste it. I'm grateful for her friendship, her generosity, and her love of good food – qualities that continue to inspire me in my own culinary adventures.

So, the next time you're in the mood for a sweet treat that's sure to impress, give my Chocolate Raspberry Pound Cake recipe a try. I promise you won't be disappointed. And who knows, maybe one day you'll pass it on to a friend or loved one, creating your own legacy of delicious memories.