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Dark chocolate and raspberry cake recipe

Dark chocolate and raspberry cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Chocolate icing
  • Chocolate ganache

I made this cake for a friend's birthday recently. The cake served 24 people easily and I received lots of compliments on it.The cake is a dark chocolate sponge layered with cream and jam, covered in shiny dark chocolate ganache and decorated with raspberries and chocolate fingers.The recipe for the sponge is borrowed and adapted from another source and the decorations are a mix and match of ideas I've picked up from several different places. So credit is due to several people for this recipe.

Yorkshire, England, UK

12 people made this

IngredientsServes: 24

  • 500g quality dark chocolate (don't skimp on the cheap stuff - it just isn't worth it!)Aim for at least 60% cocoa solids
  • 200g butter, cut into pieces
  • 600ml double cream
  • 85g self-raising flour
  • 85g plain flour
  • 1/4 teaspoon bicarbonate of soda
  • 200g light muscovado sugar
  • 200g caster sugar
  • 25g cocoa powderc
  • 3 eggs
  • 1 tablespoon instant coffee granules
  • 1 small pinch salt
  • 1 punnet raspberries
  • several tablespoons seedless raspberry jam
  • 3 boxes Cadbury® Chocolate Fingers or similar

MethodPrep:1hr ›Cook:1hr30min ›Extra time:1hr cooling › Ready in:3hr30min

  1. Preheat the oven to 160 C / Gas 3. Butter a 17.5cm round springform cake tin and line the bottom with baking parchment.
  2. Break 200g of the chocolate into pieces and put into a heavy based pan with the butter. Mix the coffee granules into 125ml of cold water and add to the pan. Warm over a low heat until everything has melted - be careful not to burn it. Set to one side.
  3. Mix the self-raising flour, plain flour, bicarbonate of soda, muscovado sugar, caster sugar and cocoa powder in a large mixing bowl. With your hands mix them together, getting rid of any lumps.
  4. In a separate bowl beat the eggs and 5 tablespoon of the cream.
  5. Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir until everything is well blended and smooth. Pour into the cake tin.
  6. Bake in the centre of the oven until you can stick a skewer or a clean knife into the middle and it comes out clean, about 1 hour 20 minutes.
  7. Leave to cool in the tin for about 20 minutes, then tip out onto a wire rack to cool completely. It doesn't matter if the cake sinks slightly or cracks a little on top.
  8. When completely cold, carefully cut the cake horizontally into three layers using a long knife.
  9. Make the ganache. Break the remaining 300g grams of the chocolate into a bowl. Heat 230ml of the cream in a saucepan until it is about to boil. Be careful not to let it burn. Pour the heated cream onto the chocolate. Stir until the chocolate is melted and the mixture smooth. Leave it to cool slightly.
  10. Whip the remaining cream with a small pinch of salt. Place the messiest layer of cake on the board or tray you will serve the cake on. Stir the jam so it is a bit smoother. Dollop a couple of spoons of jam on top of the cake and spread gently using the back of the spoon, not quite reaching the edges. Dollop a couple of spoons of the whipped cream on top of the jam and spread again with the back of the spoon.
  11. Repeat with a second layer of cake, jam and cream. Keep the neatest layer with the smoothest surface for the top layer. Mop up any stray crumbs. (in the cake in the photo I did one layer with jam and the other with cream)
  12. Place the third layer on top. Pour the ganache on top of the cake bit by bit, letting it fall down the sides. Smooth the top and sides with a knife. Don't feel that you have to use all the ganache.
  13. Gently push vertical chocolate fingers into the side of the cake, all the way round, making sure they are straight.
  14. Just before serving, arrange the raspberries on top. I've learned from past experience not to do this step until shortly before serving as the raspberry juices can leak, making the cake look a bit messy if left for several hours.
  15. Optional - tie a clean ribbon around the cake. Enjoy!

Make it healthier

Use reduced sugar jam - okay it won't make this heart-attack-on-a-plate any healthier but it will reduce the sweetness a little.


Use defrosted frozen raspberries - much cheaper and available out of season!


Use a mix of dark, milk and white chocolate fingers.


Whatever you do, don't try making the ganache with white chocolate - been there and it was a disaster! If anyone knows a good recipe for white chocolate ganache - let me know!

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

I have just finished making this cake for my friends birthday, he loved it, see photos-04 Mar 2014

Absolutely delicious. I did however half the amount of both types of sugar and didn't put the chocolate fingers on (live abroad so can't get them) and it was still absolutely fine.One point, the author must have very polite friends as there is no way this would feed 24 of mine! I get about 12 portions out of it.-10 Apr 2014

Thank you so much for sharing this amazing cake recipe! I made only the cake, using half the sugar and milk (no double cream at home). Absolutely delicious!-03 Mar 2016

Recipe Summary

  • Vegetable-oil cooking spray
  • 1 1/2 cups all-purpose flour
  • 1/4 cup Dutch-process cocoa powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 3 large eggs, room temperature
  • 1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
  • 1 cup buttermilk, room temperature
  • 4 ounces bittersweet chocolate (61 percent cacao), melted and cooled
  • 4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
  • 3/4 cup plus 2 tablespoons sugar
  • Pinch of coarse salt
  • 2 teaspoons fresh lemon juice
  • Chocolate Frosting for Chocolate-Raspberry Cake

Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.

Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.

Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.

Spread half of filling over one cake. Top with second layer spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.


185g self-raising flour
30g cocoa powder
250g unsalted butter, plus more to grease cake tin (I use the foil the butter was wrapped in)
1 tbsp Chambord
95g caster sugar
95g light muscovado sugar
250g good dark chocolate, 70% cocoa solids, broken into squares
185ml black coffee and 185ml water, or instant coffee made up with 2 teaspoons instant coffee and 370ml water
2 large eggs at room temperature, beaten slightly
250g raspberries plus lots more to serve
approx. ½ teaspoon icing sugar, to serve

How to Make Dark Chocolate Raspberry Coffee Cake

  1. Mix the streusel ingredients together. Like my traditional crumb cake, I make the streusel first so it’s ready to go. For the streusel you need flour, sugar, butter, and sliced or slivered almonds. Make sure the butter is cold and work it in with a fork or pastry cutter.
  2. Mix the cake’s dry ingredients together. You need flour, baking powder, and salt.
  3. Beat the wet ingredient’s together. You need butter, sugar, 1 egg, and vanilla extract. This cake is so buttery, but there’s only 1/4 cup in the base recipe. We get a lot of that buttery goodness from the streusel and buttermilk.
  4. Mix in the buttermilk. Add the dry ingredients to the wet ingredients, then slowly mix in the buttermilk. If you don’t have buttermilk, you can use whole milk instead. Since we’re lifting the cake with baking powder and not baking soda, you don’t need the acidity from buttermilk– it’s really more for the tang.
  5. Fold in the extras. Add the chocolate chips, then fold in the raspberries. You can use fresh or frozen raspberries. The raspberries will break, so mix them in slowly and carefully.
  6. Transfer to a greased baking pan and bake.

It’s incredible served warm, but you can let it cool to room temperature before serving if needed. It’s also excellent as a breakfast cake, snack cake, dessert cake, or midnight snack cake. (–> yes!) Don’t limit yourself to only enjoying this in the morning I love it as a quick & easy dessert. This is definitely a low maintenance treat, especially if you skip the streusel and just add the sliced almonds right on top of the batter.

(I make it that way when I don’t feel like making the streusel!)

How to Decorate Chocolate Raspberry Cheesecake:

As you can see from my dark and moody photos, I went ALL out decorating this cheesecake! I used chocolate ganache, chocolate syrup, and cocoa powder dusted raspberries!

Feel free to use all of the my decorating ideas, or none! This is honestly delicious as-is, or with a simple dollop of whipped cream on top!

If you are going to make your own chocolate ganache, it’s super easy! You’ll simply place your chopped chocolate in a medium bowl (ideally a microwave safe bowl since it’ll be taking some heat). Then pour boiling cream on top, and stir until silky smooth. Toss in 1/4 cup of cubed butter, whisk again, and you’re good to go!

Raspberry Chocolate Layer Cake

  • Author: Life, Love and Sugar
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 - 14 Slices 1 x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting!



  • 1/4 cup ( 52g ) sugar
  • 1 tbsp cornstarch
  • 2 tsp water
  • 2 cups ( 225g ) raspberries*


  • 1 3/4 cups ( 228g ) all purpose flour
  • 2 cups ( 414g ) sugar
  • 3/4 cup ( 85g ) natural unsweetened cocoa
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) hot water


  • 1 1/2 cups ( 336g ) unsalted butter, room temperature
  • 12 oz semi sweet chocolate chips, melted
  • 5 tbsp ( 35g ) Hershey’s dark cocoa powder
  • 6 cups ( 690g ) powdered sugar
  • 1/2 tsp salt
  • 10 – 12 tbsp (150-180ml) heavy whipping cream



1. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
2. Add the raspberries and stir to coat with the sugar mixture.
3. Continue to cook until the raspberries start to soften and let out juice. Use your spatula to mash the raspberries.
4. Remove from heat when raspberry juice has begun to thicken, after about 5 minutes. Pour the mixture into another bowl and refrigerate until cool.


5. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
6. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
7. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
8. Add the wet ingredients to the dry ingredients and beat until well combined.
9. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
10. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
11. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.


12. Add the butter to a large mixer bowl and beat until smooth.
13. Add the melted chocolate and mix until well combined.
14. Add the cocoa powder and mix until well combined.
15. Add about half of the powdered sugar, salt and half of the heavy cream and mix until well combined.
16. Add the remaining powdered sugar and mix until smooth.
17. Add the remaining heavy cream as needed to get the right consistency of frosting.


18. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
19. Heat the heavy whipping cream in the microwave until it just begins to boil. Keep an eye on it because it happens quickly.
20. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth. Set aside.
21. To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to stack a cake.
22. Place the first cake layer on a serving plate or on a cardboard cake circle.
23. Pipe a dam around the outside of the cake layer with some of the chocolate frosting.
24. Spread about 1/4 cup of chocolate ganache on top of the cake, in the center of the dam.
25. Drop spoonfuls of the raspberry filling (use about half of the raspberry filling per layer) over the chocolate ganache and then spread into an even layer.
26. Add the second layer of cake, then repeat steps 23 thru 25.
27. Add the third and final layer of cake on top.
28. Frost the top and outside of the cake with the remaining chocolate frosting.
29. Use the remaining chocolate ganache to drizzle chocolate around the edges of the cake, then fill in the center. If the ganache has gotten a little firm from sitting, just reheat for a few seconds until pourable again. See my tips on making a chocolate drip cake.
30. Pipe swirls with the remaining chocolate frosting around the top of the cake, then decorate with additional raspberries and chocolate sprinkles, if desired.

Refrigerate the cake until ready to serve. The cake is best when served at room temperature and holds up well for 4-5 days when well sealed in an air tight container.

*You’ll need about 2 pints of raspberries for the filling and decor.

Chocolate Mousse Cake with Raspberries

This intensely moist and fudgy cake is filled with chocolate mousse and fresh raspberries, then iced with rich chocolate frosting. With its four towering layers and striking appearance, it's perfect for extra-special occasions. Our thanks to Sharon Kurtz of Emmaus, PA, who took top honors with it at the Great Allentown Fair and subsequently at the national 2010 Great Cake Contest, sponsored in part by King Arthur.


  • 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups (397g) granulated sugar
  • 1 cup (85g) unsweetened cocoa, Dutch-process or natural
  • 1/2 cup (99g) vegetable oil
  • 1 cup (227g) buttermilk or yogurt (Greek or regular nonfat, low fat, or full fat), at room temperature
  • 1 cup (227g) boiling water
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 2 tablespoons (28g) butter, softened
  • one 8-ounce package (227g) cream cheese, at room temperature
  • 1 cup (113g) confectioners' sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2/3 cup (113g) semisweet chocolate chips, melted
  • 1 cup (227g) heavy cream
  • 1 teaspoon Instant ClearJel, optional*
  • 1/2 cup (85g) semisweet chocolate mini chips, optional
  • 1 1/2 to 2 pints fresh raspberries, washed and dried

*For stabilizing during hot weather

  • 1/2 cup (92g) vegetable shortening, butter-flavored preferred*
  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 1/4 teaspoon salt
  • 4 cups (454g) confectioners' sugar, sifted
  • 1/2 cup (43g) unsweetened cocoa, natural or Dutch-process*
  • 1/4 cup (57g) milk
  • 1 teaspoon vanilla extract


Preheat the oven to 325°F. Lightly grease two 8" round pans at least 2” deep (and preferably 3” deep) four 8" round pans at least 1 1/2” deep or three 9" round pans. If you have parchment rounds, line the pans with parchment, and grease the parchment. Note: If your pan assortment doesn't include any of these particular combinations, you can bake the cake batter in batches the unbaked batter won't suffer while awaiting its turn in the oven.

To make the cake layers: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. In a large mixing bowl, add the dry ingredients in the order listed: flour, baking powder, baking soda, salt, sugar, cocoa. If any of the ingredients look clumpy, especially the cocoa, press them through a sieve.

Combine the oil, buttermilk or yogurt, boiling water and vanilla in a medium bowl or large measuring cup. Add to the dry ingredients and beat at medium speed for 30 seconds to 1 minute, until the batter is smooth.

Scrape the sides and bottom of the mixing bowl, then beat in the eggs one at a time. Mix on medium speed for another minute, or until smooth.

Divide the batter among the prepared pans. The total weight of the cake batter will be about 50 ounces (1417g). To ensure your layers are all the same size, divide the batter's weight by the number of layers you're baking, and weigh the amount into each pan. For two deep 8" layers, use about 25 ounces (709g) batter in each. For three 9" layers, use about 16 1/2 ounces (472g) in each pan. For four shallow 8" layers, use about 12 1/2 ounces (354g) batter in each pan.

Bake for 45 to 50 minutes for two 8” pans or 25 to 30 minutes for four 8" pans or three 9" pans, until the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs.

Remove from the oven and place on a rack to cool for 15 minutes. Run a table knife around the edge of each pan to free the crust, and turn the cakes onto the rack to cool completely. While the cake layers are cooling, make the filling.

To make the filling: In a large mixing bowl, combine the butter, cream cheese, 3/4 cup (85g) of the confectioners' sugar, vanilla, and salt, mixing at medium-low speed until smooth.

Melt the chocolate a minute or less in the microwave should be sufficient to soften the chips enough that you can stir them until completely melted and smooth. Add the melted chocolate to the bowl and mix on medium-high speed for 1 minute, or until a bit lightened and fluffy.

Whisk together the remaining 1/4 cup confectioners' sugar with the Instant ClearJel. Beat the heavy cream until soft peaks form, then add the confectioners’ sugar mixture. Beat just until the cream is stiff guard against over-beating, which will turn the cream grainy.

Fold the whipped cream into the cream cheese mixture scrape the bowl, and stir to combine any sticky residue. Finally, fold in the chocolate mini chips, if you’re using them.

Split the cake layers horizontally if you've baked two deep 8" cakes trim any domes off the tops if you've baked three or four individual layers.

Place the first layer on a serving plate (line the edges with strips of waxed or parchment paper to keep the plate clean), and spread it with one-third of the filling (1 cup 7 5/8 ounces 216g). Cut 1/2 pint of raspberries in half lengthwise (rather than around the circumference), and place them over the filling, covering its entire surface. Repeat until all the layers are stacked place the last layer bottom-side up for a flat surface on top.

Once the layers are assembled with filling and raspberries, place the cake in the refrigerator or freezer for at least 30 minutes to firm it up. This will make frosting the cake much easier since the layers are less likely to slide around and chilling helps prevent the cake from shedding crumbs as you frost. While the cake is chilling, make the frosting.

To make the frosting: In a large bowl, beat together the shortening, butter, and salt.

Sift the confectioners' sugar and cocoa through a strainer to remove any lumps, and gently beat into the butter mixture alternately with the milk. Add the vanilla. Beat on medium-high speed for 2 minutes, or until fluffy.

To finish the cake: For the best-looking cake, do the frosting in two steps. First, spread a very thin layer of frosting around the sides and across the top this is called a crumb coat. You should actually be able to see the cake through the frosting in spots, it’s that thin. Refrigerate the cake for 20 minutes to let this layer set up.

Once the cake is chilled, use the remaining frosting to coat it thoroughly and evenly our cake styling guide offers six pro-style options for "styling" your cake, including a classic look with swoops, and more.

Refrigerate the cake until ready to serve. Garnish with fresh raspberries just before serving.

Storage information: Store any leftovers in the refrigerator for up to 3 days freeze for up to a week.

Tips from our Bakers

To make the cake in advance: The entire cake can be made ahead and frozen, tightly wrapped, for up to a week. (Don't add the fresh raspberry garnish on top if you're going to freeze the cake.) Thaw cake overnight in the refrigerator before serving.

Cake layers, frosting, and filling can all be made up to three days ahead, and the cake assembled just before serving. Store the layers, well wrapped, at room temperature refrigerate the frosting and filling in airtight containers or tightly covered bowls. When you're ready to assemble the cake, remove the filling and frosting from the fridge and warm at room temperature until soft enough to spread easily.

Substitute 1/2 cup (113g) unsalted butter for the shortening in the frosting, if desired. If the weather is particularly hot, shortening will help stabilize the frosting.

Substitute 1 cup (227g) hot brewed coffee for the water in the recipe, if desired this will enhance the cake's chocolate flavor without adding any coffee flavor of its own. Alternatively, add 1 1/2 teaspoons espresso powder to the batter along with the other dry ingredients.

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Chocolate Mousse Cake with Raspberries.

Dark Chocolate Raspberry Cake

Ah … comfort food! Is there anything more tempting to the taste buds and comforting to the soul than sweet, creamy chocolate? Not in my book there isn’t. And when you eat chocolate in the form of a cake it just gets that much better! But then I start to feel guilty about eating chocolate and cake so today’s recipe has some healthy fruit added to it! Won’t you join me for a slice of this delectable Dark Chocolate Raspberry Cake?

Paired with a glass of milk, this decadent dark chocolate raspberry cake soothes both the soul and taste buds. And it looks pretty too, with all those raspberries piled on top!

And the frosting … oh that frosting! It contains fluffy marshmallow cream, yes it does! There are a lot of elements to this cake, but it really wasn’t too hard to make. I found the recipe in 5-year old issue of Country Living magazine.

The middle layer is a delightful raspberry buttercream frosting that gives it a fresh twist.

It has a great flavor without being too sweet or overpowering.

Would you like a piece? I know I would!

Some cakes made from scratch are a little on the dry side, but not this one.

It contains a bit of vinegar which helps keep it moist.

I must confess … I couldn’t take pictures without enjoying a couple bites!

I made sure to exercise it off later in the day. I’m doing a P90X Challenge so I have to be good.

Raspberries piled high on top are the finishing touch.

I think the raspberries make me feel like there’s a healthy component to this cake.

At least, that’s my story and I’m stickin’ to it!

Dark Chocolate Raspberry Cake

2 cups all purpose flour
1 cup cocoa
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup sour cream
1/2 cup canola oil
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 cup hot water

Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking powder, baking soda, and salt in a large bowl. Add the eggs, sour cream, canola oil, vanilla, vinegar, and hot water. Mix with wooden spoon until batter is smooth. Pour batter into cake pans and bake 35 to 40 minutes, or til toothpick inserted in cake center comes out clean. Cool cake in the pans for 20 minutes. Release cake from pans and cool completely on wire rack.

Raspberry Filling
1 cup unsalted butter, softened
3/4 cup raspberry jam
1 1/2 cups confectioner’s sugar

To prepare raspberry filling, beat butter and jam together with electric mixer until fluffy. Add confectioner’s sugar and beat til smooth. Spread the filling between the two cake layers.

Chocolate Buttercream Frosting
1 cup butter, softened
6 ounces melted bittersweet chocolate
2 cups marshmallow cream
3/4 teaspoon vanilla extract
6 tablespoons confectioner’s sugar

To prepare the chocolate buttercream frosting, beat butter and chocolate together on medium-high speed until fluffy. Reduce speed to medium and beat in the marshmallow cream. Add vanilla extract and confectioner’s sugar and increase speed to medium high, scraping sides of bowl as needed. Beat until smooth and fluffy. Chill for 20 minutes before frosting the cake.

Dark Chocolate Cake with Raspberry Buttercream

This show-stopping cake is the perfect ending for your Valentine’s Day dinner.


  • 3 cups All-purpose Flour
  • 1-½ cup Cocoa Powder
  • 3 cups Granulated Sugar
  • 1-½ teaspoon Baking Soda
  • 1-½ teaspoon Baking Powder
  • 1-½ teaspoon Salt
  • 3 whole Large Eggs
  • 1-½ teaspoon Vanilla Extract
  • 1-½ cup Sour Cream
  • ¾ cups Canola Oil
  • 1-½ teaspoon White Vinegar
  • 1 cup Hot Water
  • 2 cups Unsalted Butter, Softened
  • 1-½ cup Raspberry Jam, Seeds Discarded Or Seedless
  • 3 cups Confectioners Sugar
  • ½ cups Heavy Whipping Cream
  • 4 ounces, weight Bittersweet Chocolate, Chopped
  • ¼ cups Light Corn Syrup
  • 2 teaspoons Vanilla Extract
  • Fresh Raspberries, To Garnish


Heat oven to 350 F. Butter three 9-inch-round cake pans and line bottoms with parchment paper.

Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.

Pour batter evenly into prepared pans and bake until a wooden skewer, inserted into cake center comes out clean. It will take roughly 35 to 40 minutes. When done remove pans from the oven and set them on a cooling rack. Cool cakes in pans 20 minutes. Then invert cakes out of the pans and cool completely on wire racks.

In a medium sized bowl beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners’ sugar and beat until smooth.

Set one cake onto your serving platter. Top with some of the filling. Then add the next two layers and repeat, spreading filling between all 3 cake layers.

Ice the top and sides of the cake with remaining buttercream and refrigerate for 20-25 minutes.

Heat heavy cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and add in chocolate. Allow to sit for 2 minutes. Then whisk together cream and chocolate until nice and smooth. Whisk in in corn syrup and vanilla extract.

Remove cake from refrigerator and pour warm ganache over the middle of the top of the cake and allow it to drip down the sides. Let the ganache set up for about 30 minutes before serving. And if you would like, garnish with fresh raspberries.

Dark Chocolate and Raspberry Cake Recipe

This dark chocolate and raspberry cake is one of my absolute favourite cake recipes and it’s pretty popular with clients too. Chocolate can be really rich on its own and I like using raspberry to offer some freshness to the flavour. This dark chocolate and raspberry cake recipe provides the perfect balance between the two.

This is for an 8″ round triple layer cake

  1. Grease and line with baking parchment three 8″ round tins. Heat the oven to 180c, 160c with a fan oven.
  2. Beat the margarine and sugar until pale, light and fluffy.
  3. Add in the vanilla essence and eggs. The mixture may well split at this point and you can add a spoonful or two of flour to prevent this.
  4. Add in flour and cocoa powder and mix until well combined.
  5. Divide equally between the three tins and bake for around 25-35 minutes until well risen until a knife inserted comes out clean.
  6. Leave to cool in the tins for five minutes before turning out onto a cooling rack, removing the parchment paper and leaving to cool completely.
  7. Once cool wrap in cling film and set aside.

The Ganache

Ganache is an important part of this cake and it’s vital you use a decent quality chocolate when you make it.

150g good quality Belgian dark chocolate, chopped into small pieces if not using chocolate drops

  1. Put the cream and chocolate in a microwave-proof bowl and melt on high in the microwave for 30 seconds. Stir, and put on for another 30 seconds. Keep going until the mixture is smooth, glossy and well combined.
  2. Set aside and allow to cool until it becomes like a spreadable paste, a bit like toothpaste!

The Buttercream

250g unsalted butter, softened

Raspberry puree to taste, or fresh raspberries if you’re planning on eating the cake quite quickly!

  1. Beat the butter and icing sugar together until it is really pale and fluffy. If have a standing mixer, then use it or you’ll end up with an overdeveloped right arm!
  2. Add in raspberry puree to taste. Be careful not to add in too much as it can make the buttercream too sloppy. If you wish to augment the flavour you can always add in freeze dried raspberry powder or some raspberry essence. The best one I have found comes from Uncle Roy’s. Unlike others on the market, it has a natural taste rather than a chemical, false one.

Assembling the Cake

Photo by Liz Finlayson/Vervate Brighton Cakes – Celebration Cakes 2018 –
  1. Spread a generous layer of ganache on the first layer. Allow to set.
  2. Next, spread a layer of buttercream about half an inch thick.
  3. Add the second layer sponge and repeat steps 1 and 2.
  4. Finally, add in the last layer of sponge.
  5. Pipe more buttercream on top and decorate with raspberries if you want to keep it nice and simple. If you want a more fancy cake you can spread buttercream across the entire cake and add a chocolate drip effect to the top of cake.
  6. Decorate with swirls of raspberry buttercream, freeze dried raspberry pieces and more dark chocolate chunks or drops.

Of course, if you don’t fancy making it yourself you can always order one from us!

Photo by Liz Finlayson/Vervate Brighton Cakes – Celebration Cakes 2018 –

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