Chocolate-Iced Loaf Cake with Raspberry Filling

Chocolate-Iced Loaf Cake with Raspberry Filling
Chocolate-Iced Loaf Cake with Raspberry Filling

A decadent chocolate loaf cake with a raspberry filling.

Chocolate-Iced Loaf Cake with Raspberry Filling
Yield: 10 servings
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  1. ½ cup salted butter, softened
  2. 1½ cups sugar
  3. 3 large eggs
  4. 2¼ teaspoons vanilla extract
  5. 1¼ cups all-purpose flour
  6. ⅔ cup natural unsweetened cocoa powder
  7. ½ teaspoon baking powder
  8. ½ teaspoon salt
  9. ¼ teaspoon baking soda
  10. ½ cup whole milk
  11. ¼ cup sour cream
  12. ½ cup red raspberry preserves with seeds
  13. 1 recipe Semisweet Chocolate Glaze (recipe follows)
  14. Garnish: red raspberries
  1. Preheat oven to 325°.
  2. Spray a 9x5-inch loaf pan with baking spray with flour.
  3. In a large mixing bowl, combine butter and sugar. Beat at high speed with a mixer until light and fluffy, approximately 3 minutes. Add eggs, one at time, beating after each addition. Add vanilla extract, beating well.
  4. In a medium bowl, combine flour, cocoa, baking powder, salt, and baking soda, whisking well. Add half of flour mixture to egg mixture, beating until incorporated.
  5. In a small bowl, combine milk and sour cream, stirring to blend. Add to batter, beating until combined. Add remaining flour mixture, beating until blended. Spread batter into prepared pan. Tap pan on countertop to level and reduce air bubbles.
  6. Bake until a wooden pick inserted in the center comes out clean, 60 to 65 minutes. Let cool in pan for 10 minutes.
  7. Using a long serrated knife, trim top of cake level with pan. Invert cake onto a wire rack, and let cool completely.
  8. Cut cake in half lengthwise (with bottom being on the top). Spread raspberry preserves between the 2 cake halves, and spread Semisweet Chocolate Glaze on top of cake.
  9. Garnish with raspberries, if desired.
  10. Store cake in a covered container in the refrigerator.
  1. Make-Ahead Tip: Cake can be baked a week in advance, wrapped tightly in plastic, and stored in the freezer. Let thaw completely before filling and glazing.
TeaTime Magazine
Semisweet Chocolate Glaze
Yield: ½ cup
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  1. 1 (4-ounce) bar semisweet baking chocolate*
  2. 3 tablespoons heavy whipping cream
  1. In a medium microwave-proof bowl, combine chocolate and cream. Heat on high in the microwave at 30-second intervals, stirring until completely melted and smooth.
  1. *We used Baker’s Semi-Sweet Baking Chocolate Bar.
TeaTime Magazine
From TeaTime, March/April 2016


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