Raspberry Chocolate Pound Cake

Soften the butter at room temperature, add powdered sugar, and beat until the color becomes lighter and the volume increases.

Beat 2 eggs and add them to the butter in three batches. Make sure the egg mixture and butter are thoroughly mixed each time before adding the next batch.

Sift the low-gluten flour, baking powder, and cocoa powder. Add them to the butter mixture and stir evenly. For convenience, put the batter into a piping bag (optional).

Brush the pound cake mold with a layer of melted butter and pour in the mixed cake batter. Use a scraper to shape it into a form that is high in the middle and low on both sides. Then, use a knife to cut a long slit in the middle.

Place in the oven at 175°C and bake for 35 minutes.

Prepare sugar water by boiling white sugar and water until the sugar melts.

After baking, brush a layer of sugar water on the cake while it is still hot. Wrap it with protective film and put it in the refrigerator for more than 24 hours to allow the flavors to meld.

Add white sugar and a dash of lemon juice to the raspberries. Press them into raspberry puree using a muddler.

Put the raspberry puree into a non-stick pan and stir-fry over low heat until it thickens slightly. Take it out and let it cool for later use.

Add white sugar to the whipping cream and whip until slightly thick. Add the raspberry jam and whip until stiff. Put the mixture into a piping bag.

Spread the raspberry cream onto the pound cake. Use a spatula or a transparent plastic trim piece to shape it into a smooth layer.

Arrange raspberries and shredded coconut on top, and add a rosemary sprig for decoration.