Dark Chocolate Raspberry Cake Bars (Easy Layered Bars)
These Dark Chocolate Raspberry Tasty Cake Bars stack three simple layers: a dense, eggy cake, a bright homemade raspberry spread, and a smooth dark chocolate topping. The cake has no leavening, so it bakes up rich and spongy rather than light and fluffy, making it the perfect sturdy base for all that fruit and chocolate. The raspberry spread comes together on the stove while the cake bakes and goes on while the cake is still hot, so it sinks in just slightly. A finish of flaky salt and crushed freeze-dried raspberries adds crunch and a tart pop of color. The ingredients are easy to find, you don’t need a stand mixer, and one 10×15 pan makes enough bars to share.
Dark Chocolate Raspberry Cake Bars (Easy Layered Bars)
Dense, eggy cake bars layered with homemade raspberry jam and a smooth dark chocolate topping. Simple ingredients, no stand mixer needed.
Equipment
- 1 Stand Mixer hand whisk if you do not have electric mixer
Ingredients
Cake Batter:
- 4 large eggs
- 2 cups granulated white sugar 425g
- 2 tbsp neutral oil
- dash of salt
- 1 tsp vanilla
- 2 cups flour 255g
- 1 cup whole milk 260g
Chocolate Topping:
- 1 lb dark chocolate chips
- 2 tbsp neutral oil
- Flaky Salt to finish
- Freeze Dried Raspberries Optional
Raspberry Spread:
- 12 oz frozen raspberries
- ½ cup granulated white sugar
- zest from half a lemon
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F. Grease a 10×15-inch metal baking pan with butter.
Make the batter:
- In a stand mixer fitted with the whisk attachment, beat the oil, eggs, sugar, salt, and vanilla on low speed for 3 minutes. Add the oil and mix until combined.
- With the mixer on low, add the flour in three parts, alternating with the milk, starting and ending with flour. Mix just until the batter is smooth and no dry streaks remain.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
Make the raspberry spread while the cake bakes:
- In a saucepan over medium heat, combine the frozen raspberries, sugar, and salt. Simmer, stirring often and breaking up the berries, until thick and jammy, about 10 to 15 minutes. It’s ready when a spoon dragged across the bottom of the pan leaves a trail. Remove from the heat and stir in the lemon zest.
- As soon as the cake comes out of the oven, spread the raspberry mixture evenly over the hot cake. Let it cool completely in the refrigerator.
Make the chocolate topping:
- Melt the chocolate in a double boiler, in a heatproof bowl set over simmering water, or in the microwave in 30-second bursts, stirring between each. Stir in the oil until smooth.
- Pour the chocolate over the raspberry layer and spread it evenly. Let it sit for 2 to 5 minutes, until slightly tacky. Then sprinkle it with lightly crushed freeze-dried raspberries (if using) and flaky salt, and press them gently so they stick.
- Refrigerate until the chocolate is firm.
- Cut into bars with a sharp knife, warmed under hot water and wiped dry between cuts. For softer chocolate, let the bars sit at room temperature for about 30 minutes before serving. Store in the refrigerator for up to 3 days. The freeze-dried raspberries will soften over time, so for the best crunch, add them the day you serve.
Notes
No stand mixer? No problem. Since this batter is meant to be dense, you don’t need to whip any air into it, so a hand whisk and a large bowl work just fine. Whisk the oil, eggs, sugar, salt, and vanilla for about 3 minutes, until smooth and the sugar starts to dissolve, then whisk in the oil. Add the flour and milk the same way, alternating, and whisk just until the batter is smooth with no dry streaks.
