Chocolate Raspberry Loaf

Name: Chocolate Raspberry Loaf
Prep time: 30 min
Cook time: 45 min
Yield: 8-10
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

This chocolate raspberry loaf is all about the swirls! Rich, moist, and topped with a silky buttercream—simple yet a masterpiece in every bite.

PREP TIME

30 minutes

COOK TIME

45–50 minutes

SERVES

8-10

About this recipe

There’s something magical about a chocolate raspberry loaf cake. The deep, rich cocoa flavour paired with tart raspberries creates the perfect balance, while the smooth chocolate buttercream swirls make it feel extra special. I love the way the swirls bring everything together—it’s simple yet looks like a masterpiece.

This chocolate raspberry loaf cake is one of those bakes that’s effortlessly impressive. It’s moist, easy to make, and requires just one bowl—mix, bake, and decorate! If you love bold flavours, you might also enjoy my Yogurt, Raspberry & Halawa Loaf, which brings a Middle Eastern twist to a classic loaf.

To me, this is what a celebration looks like—no fuss, just great flavour and a beautiful finish. Whether you’re making it for a special occasion or a weekend treat, this cake is guaranteed to impress.

Ingredients

For the Loaf

250 grams self-raising flour
⅔ (150 grams) caster sugar
1 cup (150 grams) brown sugar
⅔ cup (60 grams) cocoa powder
1⁄2 teaspoon cinnamon
1⁄4 teaspoon cardamom
1⁄4 teaspoon salt
100 grams fresh raspberries (or frozen, thawed)
285ml evaporated milk
90 grams unsalted butter, melted
2 eggs
1 teaspoon vanilla extract

For the Buttercream (For a loaf or 23cm cake)

150g unsalted butter softened (enough to also be runny)
1 teaspoon vanilla extract
250 gram icing sugar
80 gram dark chocolate, melted and cooled
splash of orange blossom (optional but yum)

To Garnish

A handful of fresh raspberries
Dark chocolate shavings
freeze-dried raspberries
Optional: Crushed pistachios

Notes from Rouba

Use fresh raspberries if possible, but frozen works—just don’t thaw them before mixing.
Evaporated milk keeps the loaf extra soft without making it heavy.
This cake stores well—keep it in an airtight container at room temperature for up to two days.

Method

Step 1. Prepare the Batter

Preheat your oven to 160°C fan forced (180°C no fan). Line a 23 x 13 x 7cm loaf tin with baking paper.

In a large bowl, whisk together the flour, sugars, cocoa powder, cinnamon, cardamom, and salt. In a separate bowl, mash the raspberries with a fork, then stir in the evaporated milk, melted butter, eggs, and vanilla extract.

Pour the wet mixture into the dry ingredients and gently fold until fully combined, ensuring there are no dry patches.

Step 2. Bake the Loaf

Transfer the batter to the lined tin and smooth the top. Bake for 45-50 minutes, checking for doneness with a skewer. If the skewer comes out with wet batter, bake for another 5 minutes and check again. Let the loaf cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.

Step 3. Make the Buttercream

Using a stand mixer or hand mixer, beat the butter on medium speed for 2-3 minutes until pale and creamy. Add the vanilla extract and icing sugar, beating on low speed at first, then increasing to medium until fully incorporated. Melt the dark chocolate in the microwave, let it cool slightly, then slowly mix it into the buttercream. Add a splash of orange blossom (if using) Beat for another 1-2 minutes until smooth.

Step 4. Garnish and Serve

Using a piping bag fitted with an open nozzle, pipe the buttercream over the cooled loaf in zigzags or swirls. Decorate with fresh raspberries, dark chocolate shavings, freeze-dried raspberries, and crushed pistachios