Chocolate Raspberry Cake

    (141)
    1 hour 45 min

    Rich chocolate paired with raspberries - this chocolate cake is moist and fudgy. For a special treat, garnish with fresh raspberries!


    136 people made this

    Ingredients
    Serves: 12 

    • 170g plain chocolate
    • 170g baking chocolate
    • 7 eggs, separated
    • 125g plain flour
    • 225g butter
    • 400g caster sugar
    • 1 1/2 teaspoons vanilla extract
    • 170g plain chocolate
    • 180ml whipping cream
    • 100g frozen raspberries, thawed
    • 3 tablespoons raspberry preserves

    Method
    Prep:1hr  ›  Cook:45min  ›  Ready in:1hr45min 

    1. Preheat oven to 150 C / Gas 2. Line bottoms of two 23cm sandwich tins with baking parchment.
    2. To make cake: Melt 170g of plain chocolate and 170g of baking chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
    3. In a large bowl, beat butter, 300g of the sugar and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
    4. In another bowl, beat egg whites until foamy. Gradually beat in remaining 100g sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate mixture, in three additions. Pour cake mixture into prepared cake tins, and smooth tops.
    5. Bake until a skewer stuck into the centres of the cakes comes out with moist crumbs, about 45 minutes. Cool in tins.
    6. To make icing: In a saucepan, bring cream just to the boil. Chop 170g plain chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour icing into bowl, and press sheet of cling film directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
    7. To make filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate icing.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (141)

    Reviews in English (117)

    by
    95

    I normally follow the recipe exactly the first time through but this time I was having company and I wanted it to be beautiful. I not only doubled the raspberry filling, but I cooked the berries on top of the stove with sugar, cornstarch and a raspberry liqeuer. This way the cake presented well and didn't get soggy with berry juice. Good cake Roz.  -  26 Mar 2003  (Review from Allrecipes US | Canada)

    by
    72

    This was a fantastic, rich, gooey cake that had every chocolate lover happy. I made this cake for a friend's birthday and now everyone wants me to make their cakes from now on. Thanks for the recipe! DELICIOUS! **If you don't like dark chocolate, I would suggest using more of the semi-sweet to milk-chocolate squares instead. It was a little too rich for me, but everyone else loved it. Also, I used buttercream frosting instead of the frosting listed. It gave me more room for creativity and evened out the bitterness in the chocolate. For the raspberry filling, I cooked it with raspberry liquor, doubled the raspberries, raspberry preserves (seedless), and a little cornstarch to make it more of a gel. I filled the cake and then used the rest for the the top.  -  23 Nov 2007  (Review from Allrecipes US | Canada)

    by
    49

    This cake was pretty awesome. A tad bitter for my taste, but anyone that likes chocolate would love this. I couldn't swallow it without milk. The baking time is too much. The batter is very thick and brownie like, and so I checked it every 5 mins after 25 mins of baking. A lot of people wrote that the cake was too crumbly. That might be because it was over baked, or maybe the eggs weren't beat enough. I had to beat my eggs by hand. Also, the filling was too little. 4oz is just not enough. I had 6 oz of raspberries. For every ounce of raspberry, i added .75 oz jam. If some people want the cake to be sweeter, strawberry would probably work. And the frosting. Some people said it was too thick, that might be because the cream was boiled too long. And if it was too liquidy, maybe it needed to cool more. My cake looked so pretty that I didn't feel like eating it. hehe. And as the title says, the cake IS very fudgy...  -  26 Aug 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate