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.


Chocolate Raspberry Pound Cake
Ingredients (for one loaf or 23 cm round cake)
  • 150 g butter
  • 120 g sugar
  • 4 eggs
  • 150 g yogurt
  • 280 g flour
  • 10 g baking powder
  • 50 g raw cocoa powder
  • 100 ml milk
  • 1 tablespoon rum
  • 100 g raspberries, covered in one tablespoon sugar


Chocolate glaze (optionally)

  • 100 g dark chocolate
  • 80 g butter



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


If you like chocolate and raspberry flavour combo, you may want to try:

For more inspiration, follow blog Bake Something Different on Instagram or save recipe as Pin on Pinterest.