Chocolate & Raspberry Cake

  • Total Time

    1h 0m
    • Prep Time

      30m
    • Bake Time

      30m
  • Serves

    8

  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian
  • 6 Reviews

    5 star rating

Our simple Chocolate and Raspberry Cake recipe should be a staple for most experienced bakers. This one is ready to eat within an hour and is full of fresh raspberries.

Method

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

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

  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, vanilla extract 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.

  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. 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.

  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. To finish cover the top with raspberries and serve.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Hi,
    The recipe only mentions one cake tin when you are about to put it in the tin. Is this one sponge or 2?
    ------------------------------------------
    Hi there,
    Apologies this should state cake tin(s) in the method - it is definitely a cake made in 2 separate sandwich tins. Happy Baking :)

  2. 4 star rating

    Great cake but no mention of the vanilla extract in the method.
    _____________________________________
    Hi there, thanks for pointing this out, we will get it added in. Happy baking :)

  3. 5 star rating

    That cake was very easy to make and it was very tasty.

  4. 5 star rating

    How long after baking will this keep? I'm cooking it today for my daughters 3rd birthday party which is Sunday!

  5. 5 star rating

    Nicest cake I’ve ever made, I added a few raspberries into the cake mixture and a little bit extra milk and it has been delicious. Already got requests to make another one!

  6. 4 star rating

    Easy to make, looks great and tastes delicious. My only concern is that the sponge was a bit dry and I followed the recipe precisely. How can I make it more moist next time?

    ---

    Hi Helen,

    You could try adding a splash of milk to the mixture to loosen it or try baking it at a lower temperature to 170ºC and bake for 40 minutes and check to make sure it's baked every 5 minutes after that using a skewer.

    We hope that helps.

    Happy Baking
    The Baking Mad Team

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