Chocolate Raspberry Pound Cake

I prefer homemade pastry with my coffee. If it’s chocolate, even better. This week I made a pound cake in which I added some raspberries as well. The pound cake is incredibly soft and moist, and it also makes a great breakfast if you like sweet breakfasts. The procedure is quite simple. It will take you half an hour – without baking time.


Ingredients (for one loaf)

150 g butter

120 g sugar

4 eggs

150 g yoghurt

280 g flour

10 g baking powder

50 g raw cocoa powder

1 dl milk

1 tablespoon rum

100 g raspberries, covered in one tablespoon sugar


Chocolate glaze (optionally)

100 g dark chocolate

80 g butter



Whip the butter and sugar. Slowly, one by one, add eggs. Pour in the yoghurt and stir.

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

Slowly add to the egg and butter mixture and stir thoroughly. At the end, add milk, rum, and raspberries. Stir again.

Put the mixture in pound cake baking tray and bake for 45 minutes on 190 degrees Celsius.

If you like, you can make a chocolate glaze as well. Melt dark chocolate with butter and pour in on the top of the cake.