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4-Ingredient Chocolate Raspberry Cake

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4-Ingredient Chocolate Raspberry Cake
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 8
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This clever cake calls for just a few basic ingredients, and raspberries on top. Chocolate, eggs and Betty Crocker™ Creamy Deluxe™chocolate frosting come together for a flour-free cake that’s outta this world rich, creamy, and delicious! Recipe by Cheeky Kitchen.
Dec 12, 2017

Ingredients

  • 1 3/4 cups dark chocolate chips
  • 3/4 cup Betty Crocker™ Creamy Deluxe™ chocolate frosting
  • 8 eggs, room temperature
  • 1 cup raspberries
  • 1/4 cup icing sugar for garnish (optional)

Steps

  • 1
    Preheat oven to 325ºF.
  • 2
    In a large, microwave-safe bowl, melt chocolate chips and frosting together until smooth. Spoon into a stand mixer and add 2 eggs at a time until all eggs have been added. Turn to high and beat for 2-3 minutes, until the mixture is fluffy and well combined.
  • 3
    Spoon into a 7" cake pan that has been lined and rimmed with parchment paper. Place this cake pan into a large baking dish and carefully fill the outside baking dish with 1" of water. Be careful to not get any water inside your cake pan.
  • 4
    Bake for 50-60 minutes, or just until the centre of the cake sets. Remove and refrigerate until the cake is completely cool. Gently remove the cake from the cake pan by turning it upside-down on a serving platter. Sprinkle with icing sugar and top with raspberries just before serving.

Expert Tips

  • Tip 1
    This recipe can also be made in a parchment-lined 9-inch cake pan. It will need to bake for just 25-30 minutes in a larger pan.

Nutrition Information

550 Calories, 28g Total Fat, 8g Protein, 65g Total Carbs, 51g Sugars

Nutrition Facts

Serving Size: 8 servings
Calories
550
Total Fat
28g
Saturated Fat
14g
Trans Fat
0g
Cholesterol
190mg
Sodium
230mg
Total Carbs
65g
Dietary Fiber
5g
Sugars
51g
Protein
8g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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