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1Total Time
30Prep Time
30Bake Time

Chocolate & Raspberry Cake

Quick and easy

8 Reviews

  • Vegetarian

About the bake

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.

1Total Time
30Prep Time
30Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. 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, 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. 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. 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.

  6. 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. Step 7:

    To finish cover the top with raspberries and serve.


  • For The Sponge

    • 175g Allinson's Self Raising Flour
    • 225g Billington's Unrefined Golden Caster Sugar
    • 50g Cocoa powder
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 225g Butter (unsalted)
    • 3 Egg(s) (free range) (medium)
    • 2 tbsp Milk (whole)
  • For the chocolate ganache

    • 300g Dark chocolate
    • 225ml Double cream
  • For the decoration

    • 150g Raspberries (fresh)


  • 2x 8in sandwich tins
  • Sieve
  • Mixing bowl
  • Saucepan
  • Cooling rack

Nutritional Information

per 138g
  • 624cal Energy
  • 40g Fat
  • 25g of which Saturates
  • 55g Carbohydrates
  • 42g of which Sugars
  • 7g Protein
  • 0.24g Salt

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