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A round chocolate and raspberry cake topped with raspberries Tried & Tested

Chocolate and raspberry cake

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2.133 stars based on 15 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

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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)