Chocolate Raspberry Cake
"A classic in flavour combinations"
My chocolate raspberry cake recipe continues your chocolate cake adventure at inspired by chocolate and cakes.
This is yet another delicious chocolate cake variation for you to make. Raspberries and chocolate have long been recognised as a wonderful flavour combination.
With this recipe I suggest you can add the raspberries in one of two ways either throughout the batter or as layer in the top of the cakes surface. The second way lets your guests to know instantly that this is a rich dark chocolate raspberry cake.
The cake is easily served with just a dusting of icing sugar or freshly whipped cream. For a complete indulgence also include a generous serve of my chocolate glaze. It only takes two minutes to make and served warm with this cake will certainly add a mmmmmm to everyones lips! And of course extra raspberries for that wonderful splash of colour.
Please read through my chocolate raspberry cake recipe first before starting.
If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversions page.
If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.
Makes a 20cm (8") cake - serves 12
Spray a 20cm (8") round cake baking pan with non-stick baking spray. Line the base with non-stick baking paper. This is important as this cake will stick to the pan if you do not take this step.
250g butter, chopped
1 1/2 cup (375ml) water
1 cup (220g) caster sugar
1/3 cup (35g) cocoa powder
2/3 cup (100g) dark chocolate, chopped
1 2/3 cups (250g) plain flour, sifted
1 teaspoon bi-carbonate of soda (bi-carb soda)
2 cups frozen raspberries
I use frozen raspberries as they are easier to handle and I always have them on stand-by in the freezer. Fresh raspberries can of course be used.
The oven should be preheated to 160C (325F)
- Combine the butter, water, sugar, cocoa powder and chocolate together in a medium sized saucepan.
- Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. Be careful that the mix does not boil over.
- Simmer gently for 5 minutes.
- Remove from the heat. Cover with a lid and leave to cool to room temperature. To cool this quickly place the saucepan in a sink of cold water and stir.
- Whisk in gently the flour and bi-carb soda into the cooled liquid. Whisk until all lumps are removed. Do not over whisk; you are not trying to add air into the batter just remove any flour lumps.
- If you want the raspberries throughout the cake carefully fold through now.
- Pour batter into the prepared baking pan. Remember the baking pan must be lined with non-stick baking paper. The batter will be quite liquid and will level naturally. Tap the tin on the kitchen bench three times to remove any large air bubbles.
- If you want the raspberries to be in a layer on top of the cake sprinkle them evenly across the top of the batter. Gently press them into the batter as shown in the photograph below.
- Bake in a preheated oven set at 160oC (325oF) for 90 mins. This cake will take a little longer than my original recipe to bake. The extra moisture and coldness of the frozen raspberries means an additional 10 minutes has been added to the baking time.
- Remove from the oven. Leave to cool in the tin for 10 mins. Gently and very carefully turn out the raspberry chocolate cake on to a board then turn over again onto your serving plate. This will mean the raspberries are on the top. Leave to cool.
I hope you have been inspired by my chocolate raspberry cake recipe. Don't forget if you love chocolate cake and lets face it who doesn't! check out my chocolate cake recipe for more delicious variations.
More Chocolate Raspberry Recipes ...
Raspberry fudge brownies
If it is Chocolate and Raspberries you love I also have a deliciously fudgy recipe for chocolate raspberry brownies in my brownies pages.
You'll love it!
My raspberry fudge brownie recipe can be found here.
White chocolate raspberry cake
Delicious, moist white chocolate variation of my versatile easy chocolate cake recipe.
Perfect for afternoon tea with visitors.
Click here for this chocolate raspberry recipe.
Chocolate raspberry slice
Yes, this is another variation of my chocolate raspberry cake.
This is what inspired by chocolate and cakes is all about one really good recipe then different ways to use it.
Chocolate raspberry slice recipe.
White chocolate raspberry scones
White chocolate raspberry scones are especially delicious eaten still warm from the oven.
Add a little jazz to your devonshire teas!
White chocolate raspberry scones recipe - click here.>
White chocolate raspberry brownies
This is a favourite variation of my white chocolate brownies.
The tartness of the raspberries is irresistable with the smooth, sweet white chocolate.
White chocolate raspberry brownies recipe.
Summer berry chocolate cake
OK so this isn't just raspberries it's an explosion of berries.
This is my famous stand by dessert cake.
Discover why this is a great standby dessert here.
For other variations of my easy chocolate cake or for the original recipe follow the links below to see how versatile this easy cake recipe really is: