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4-Ingredient Chocolate Raspberry Cake

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by: Cheeky Kitchen
Updated May 11, 2017
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This clever cake calls for just a few basic ingredients, and raspberries on top. Chocolate, eggs and Betty Crocker chocolate frosting come together for a flour-free cake that’s outta this world rich, creamy, and delicious!

More About This Recipe

  • So easy, it's sinful. So luscious, it's... still sinful! No one has ever been more excited about chocolate cake than I am about this recipe. It’s brilliant. It’s simple. It’s so good, it’ll make you weep tears all over big, ruby raspberries, even as you slide this fudgy, flourless cake into your face. It’s perfection, I tell you. Perfection! We were inspired by easy flourless cakeslike this one by Tablespoon fave food blogger, Gimme Some Oven, but we wanted to twist it up a bit. Our twist? We scrapped the butter in favor of adding rich, scrumptious chocolate FROSTING -- baked right into the batter! I served mine upside down because I thought it looked so pretty with that straight top. It’s like the flattop on the first boy I ever kissed. And speaking of kissing, a smooch of powdered sugar gives it just the right touch of love. And then the raspberries pucker their way across the top to make it the perfect treat for anyone you love this Valentine's Day. Especially you. Smooch! SWAK! Scrumptious.

4-Ingredient Chocolate Raspberry Cake

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 8
  • Ingredients 5
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Ingredients

  • 1 package (13 oz) dark chocolate chips
  • 3/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
  • 8 eggs, room temperature
  • 1 cup raspberries
  • 1/4 cup powdered sugar for garnish (optional)

Instructions

  • Step 
    1
    Preheat oven to 325°F.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Bake for 50-60 minutes, or just until the center 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 powdered sugar and top with raspberries just before serving.

Nutrition

550 Calories
28g Total Fat
8g Protein
65g Total Carbohydrate
51g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
14g
71%
Trans Fat
0g
Cholesterol
190mg
63%
Sodium
230mg
9%
Potassium
470mg
13%
Total Carbohydrate
65g
22%
Dietary Fiber
5g
20%
Sugars
51g
Protein
8g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
30%
30%
Exchanges:
0 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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