Dark Chocolate Raspberry Sheet Cake

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Dark chocolate and raspberries are a match made in heaven in this beautiful dark chocolate raspberry sheet cake. Insanely moist, super easy to make, and impressive!

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 314kcal

Ingredients

Cake

3/4 cup dark chocolate chips
1/2 cup butter
2 large eggs
3/4 cup sugar
2 teaspoons vanilla extract
3/4 cup milk
1-1/2 cups white whole wheat flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen raspberries (if using frozen, do not thaw) tossed with 1 tablespoon flour

Icing

1/2 cup powdered sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon half and half cream
1 teaspoon vanilla extract

Instructions

Cake

Preheat oven to 350F. Grease a 9x13 baking pan and set aside.
In a small saucepan over medium heat, melt chocolate chips and butter together until smooth, stirring frequently. Remove from heat and cool.
Meanwhile, in a large bowl, whisk eggs, sugar, vanilla, and milk. Whisk cooled chocolate mixture in until smooth.
In a separate bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt. Fold flour mixture into liquid mixture until just combined. Fold in raspberries.
Scrape batter into prepared pan and smooth top. Bake cake at 350F 20-25 minutes or until toothpick inserted in middle comes out clean. Cool cake on a wire cooling rack.

Icing

In a small bowl, whisk icing ingredients until smooth. Drizzle over cake and top with additional raspberries if desired. Cut cake into squares and enjoy!

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