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Raspberry Chocolate Cake WEB

Chocolate and raspberry cake

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3 stars based on 1 ratings

It is really simple to make this chocolate and raspberry cake. Soft chocolate sponge filled and coated in a rich chocolate ganache and topped with beautiful fresh raspberries – a real show-stopper cake to impress your family and friends with (and yummy too)

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the sponge

  • 175g 6¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 50g 1⅞ oz Cocoa powder
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 225g 8 oz Butter (unsalted)
  • 3 3 Egg(s) (free range) medium
  • 2tbsp 2tbsp Milk (whole)

For the chocolate ganache

  • 300g 10⅝ oz Dark chocolate
  • 225ml 7⅝ fl oz Double cream

For the decoration

  • 150g 5⅜ oz Raspberries fresh

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat your oven to 180°C (160°c fan, gas mark 4) and grease and line two 8″ sandwich tins.

  2. Classic mode Step 2

    Sieve the cocoa powder and flour together in a bowl and keep aside.

    Ingredients for this step

    • 50g 1⅞ oz Cocoa powder
    • Seed and grain white bread flour
  3. Classic mode Step 3

    In a separate bowl, beat the butter and the sugar together until light and fluffy. Add one egg at a time to the creamed butter and sugar with a little of the flour/cocoa mix and milk then beat between each addition. Fold in the remainder of the flour and cocoa – being careful not to “knock” out the air which has been beaten into the mixture.

    Ingredients for this step

    • 225g 8 oz Butter (unsalted)
    • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 3 3 Egg(s) (free range) medium
    • 2tbsp 2tbsp Milk (whole)
  4. Classic mode Step 4

    Pour the mixture into the lined cake tin and bake in the oven for 30-40 minutes. Leave the cake to cool before turning out on a rack to completely cool.

  5. Classic mode Step 5

    Whilst the cake cools, prepare the ganache. Heat the cream in a saucepan until boiling point then remove from the heat and add the chocolate, leaving it to melt for a few minutes before stirring. Continue to stir until the ganache begins to thicken.

    Ingredients for this step

    • 300g 10⅝ oz Dark chocolate
    • 225ml 7⅝ fl oz Double cream
  6. Classic mode Step 6

    Once the ganache has set spread half of the mixture over the top of one sponge and sandwich the sponges together. Spread the remaining chocolate over the top of the cake and smooth around the sides.

  7. Classic mode Step 7

    To finish cover the top with raspberries and serve.

    Ingredients for this step

    • 150g 5⅜ oz Raspberries fresh
A round chocolate and raspberry cake topped with raspberries

Chocolate and raspberry cake

Read reviews
2.666 stars based on 54 ratings

Chocolate and raspberry delight. Ideal to make ahead and serve as a pudding. Why not try decorating the cake with extra berries and dusting with icing sugar.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:medium

Membership sign up

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Ingredients

For the cake

  • 175g 6¼ oz Plain chocolate (70% cocoa)
  • 175g 6¼ oz Butter (unsalted)
  • 4 4 Egg(s) (free range) separated
  • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4tbsp 4tbsp Plain white flour (we use Allinson) Plain white flour
  • pinch pinch Salt
  • 2tbsp 2tbsp Almonds (ground)
  • 225g 8 oz Raspberries

For the chocolate ganache

  • 175ml 6 fl oz Double cream
  • 175g 6¼ oz Dark chocolate

For the topping

  • 50g 1⅞ oz Raspberries
  • Icing sugar to dust (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (fan 180°C, gas mark 5). Grease and base line a 20 cm x 5 cm (8 x 2 in) round cake tin. Melt the chocolate and butter in a microwave or in a pan over hot water.

    Ingredients for this step

    • 175g 6¼ oz Plain chocolate (70% cocoa)
    • 175g 6¼ oz Butter (unsalted)
  2. Classic mode Step 2

    Whisk the egg yolks with the sugar until thick in a large bowl. Gradually whisk in the chocolate mixture.

    Ingredients for this step

  3. Classic mode Step 3

    Sift in the flour and salt and stir in the ground almonds.

    Ingredients for this step

    • 4tbsp 4tbsp Plain white flour (we use Allinson) Plain white flour
    • pinch pinch Salt
    • 2tbsp 2tbsp Almonds (ground)
  4. Classic mode Step 4

    Whisk the egg whites until stiff but not dry and fold carefully into the chocolate mixture until thoroughly incorporated. Stir in the raspberries very gently.

    Ingredients for this step

    • 4 4 Egg white(s) (free range)
    • 225g 8 oz Raspberries
  5. Classic mode Step 5

    Pour into the prepared cake tin. Tap the tin to even out the mixture and place on a baking tray. Bake for 35-40 minutes . The cake may crack, but this is normal.

  6. Classic mode Step 6

    Turn off the oven and leave the cake for 15 minutes, then turn out onto a wire rack to cool.

  7. Classic mode Step 7

    For the ganache, bring the cream to the boil, remove from the heat and add the chocolate. Stir until melted, then whisk until smooth. Leave to cool until just warm.

    Ingredients for this step

    • 175ml 6 fl oz Double cream
    • 175g 6¼ oz Dark chocolate
  8. Classic mode Step 8

    Spoon the ganache over the cake, spreading it over the top and sides. Leave to set for several hours on a work surface rather than the fridge or the ganache will become dull.

  9. Classic mode Step 9

    Top with extra raspberries and a sprinkling of icing sugar before serving.

    Ingredients for this step

    • 50g 1⅞ oz Raspberries
    • Icing sugar to dust (we use Silver Spoon)