Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch cake mold.
- Sift together the flour, baking powder, and salt in a medium bowl, and set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, then add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until smooth and creamy.
- Gradually mix the flour mixture into the butter mixture on low speed until just combined.
- Divide the batter into two portions; mix raspberry jam into one and melted chocolate into the other.
- Pour the raspberry batter into the mold, spoon the chocolate batter on top, and use a knife to swirl them together.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean, then cool in the mold for 10 minutes before transferring to a wire rack.
Nutrition
Calories: 300kcalCarbohydrates: 38gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 6mg
Notes
For an extra burst of flavor, sprinkle powdered sugar on top before serving. Use high-quality chocolate and fresh raspberry jam for the best results. Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer storage. The cake can be frozen for up to 2 months. Ensure all ingredients are at room temperature before starting for better blending.
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