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4-Ingredient Chocolate Raspberry Cake

  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 8
  • Pinterest
    1K
  • Print
    1K
  • Save
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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 + LESS -

Brooke McLay Brooke McLay
January 19, 2015

Ingredients

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

Steps

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  • 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 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.

Expert Tips

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

No nutrition information available for this recipe
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 cakes like this one and this one, and especially 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!

Watch how the magic unfolds, dear chocolate cake lovers. Observe and be amazed.

Eggs, melted chocolate chips and Betty Crocker chocolate frosting get whipped into this wondrous concoction. It’s so quick and easy, I didn’t have time to take process shots. Then you pour that yummy batter into a parchment-lined 7-inch pan (parchment lining is the key here, loved ones. It’s vital. Don’t forget that step).

Once you’ve got your batter in the pan, place the pan inside a larger baking dish and ever-so-gently fill that big baking dish with water. Just don’t get any water inside the cake pan.

Now bake, cool completely, and remove the cake from the pan.

Wait! Whaaaat?! Did you think this deliciously simple 3-ingredient cake would call for more than 3 magical steps? Nay. That’s what I’ve been trying to tell you.

This recipe is brilliance!!

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… ;)

Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!

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