(slightly adapted from Annemarie Wildeisen's "Heissgeliebtes Backen")
100g dark chocolate, roughly chopped
180g raspberries (the original recipe suggests sour cherries)
1 sachet vanilla sugar (I used a tablespoon of vanilla extract instead)
180g plain yogurt
1 sachet of baking powder
Preheat the oven to 170°C and line a 26cm cake tin with parchment paper. Grease the edges with butter.
Melt the butter in a saucepan and let cool a bit. In a large bowl, mix eggs, sugar and vanilla sugar. You can use an egg whisk for that. The recipe says that one should not overmix so I didn't use the electric hand mixer. Add yogurt and melted butter and mix. In another bowl, mix flour and baking powder. Add the chocolate pieces, then the raspberries. Mix and add this mixture to the wet ingredients.
Fill your mixture into your prepared cake tin. Bake for about 50 to 60 minutes. Check with a wooden skewer whether your cake is done. No cake batter should stick to the skewer. Let cool. Dust with icing sugar before serving if you like. A chocolate icing would also be nice.