Decadent Chocolate Raspberry Cake

Decadent Chocolate Raspberry Cake

Decadent Chocolate Raspberry Cake is a luscious dessert that combines rich chocolate flavors with the tartness of raspberries, creating a perfect harmony of taste and texture. Whether it’s for a special occasion or a delightful treat for yourself, this cake is sure to impress.

A close-up image of a layered chocolate cake filled with fresh raspberries and topped with chocolate ganache, garnished with raspberries and chocolate shavings

Ingredients for Decadent Chocolate Raspberry Cake

To make this indulgent cake, you’ll need the following ingredients:

  • Flour
  • Cocoa powder
  • Baking powder
  • Baking soda
  • Salt
  • Eggs
  • Sugar
  • Butter
  • Milk
  • Vanilla extract
  • Fresh raspberries
  • Heavy cream
  • Dark chocolate

Preparing the Decadent Chocolate Raspberry Cake

Mixing Dry Ingredients

Start by sifting together flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. This ensures that the dry ingredients are well combined and free of lumps.

Incorporating Wet Ingredients

In a separate bowl, beat together eggs, sugar, melted butter, milk, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Making the Raspberry Filling

Prepare the raspberry filling by mashing fresh raspberries with sugar in a saucepan over medium heat. Cook until the mixture thickens, then let it cool completely before using it to layer the cake.

Assembling the Decadent Chocolate Raspberry Cake Layers

Divide the cake batter evenly between greased and lined cake pans. Bake in a preheated oven until a toothpick inserted into the center comes out clean. Let the cakes cool before assembling.

Preparing Chocolate Ganache

To make the chocolate ganache, heat heavy cream in a saucepan until it begins to simmer. Pour the hot cream over chopped dark chocolate and let it sit for a few minutes. Stir until smooth and glossy.

Decorating the Decadent Chocolate Raspberry Cake

Once the cake layers are cooled, spread raspberry filling between each layer and frost the entire cake with chocolate ganache. You can also garnish with fresh raspberries or chocolate shavings for an extra touch of elegance.

Serving Suggestions

Serve slices of Decadent Chocolate Raspberry Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent experience. Pair it with a cup of coffee or a glass of milk for the perfect dessert combination.

Tips for Success your Decadent Chocolate Raspberry Cake

  • Use high-quality ingredients for the best flavor and texture.
  • Make sure to properly grease and line your cake pans to prevent sticking.
  • Allow the cakes to cool completely before assembling to avoid melting the frosting.
  • Store the cake in the refrigerator if not serving immediately to preserve freshness.

Variations and Substitutions

  • Experiment with different types of berries such as strawberries or blackberries for a unique twist.
  • For a dairy-free option, substitute coconut oil for butter and almond milk for regular milk.
  • Add a tablespoon of raspberry liqueur to the chocolate ganache for an extra burst of flavor.

Storing and Freezing Instructions

Store leftover cake in an airtight container in the refrigerator for up to three days. Alternatively, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to three months. Thaw in the refrigerator before serving.

Health Benefits of Dark Chocolate and Raspberries

Dark chocolate is rich in antioxidants and may help improve heart health and lower blood pressure. Raspberries are packed with vitamins, minerals, and fiber, making them a nutritious addition to any dessert.


Decadent Chocolate Raspberry Cake is a delectable treat that combines the richness of chocolate with the freshness of raspberries. With its indulgent flavor and elegant presentation, it’s sure to become a favorite dessert for any occasion.

FAQ Section

  1. Can I use frozen raspberries instead of fresh ones?
    • Yes, frozen raspberries can be used for the filling, but be sure to thaw and drain them thoroughly before cooking.
  2. Can I make this cake ahead of time?
    • Yes, you can prepare the cake layers and raspberry filling in advance and assemble the cake the next day.
  3. Can I use milk chocolate instead of dark chocolate for the ganache?
    • While dark chocolate provides a richer flavor, milk chocolate can be used if preferred.
  4. How long will the cake stay fresh?
    • When stored properly in the refrigerator, the cake will stay fresh for up to three days.
  5. Can I omit the raspberries if I’m not a fan?
    • Certainly! You can skip the raspberry filling and simply frost the cake with chocolate ganache for a classic chocolate cake.
Decadent Chocolate Raspberry Cake

Decadent Chocolate Raspberry Cake

Decadent Chocolate Raspberry Cake: Rich chocolate layers filled with tart raspberries, topped with ganache. Perfect indulgence!
5 from 1 vote
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Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 5 peoples
Calories: 201kcal


For the Cake Base:

  • 8 egg whites
  • 120 g sugar
  • 60 g ground biscuit such as digestive or graham crackers
  • 80 g ground walnuts

For the Cream:

  • 8 egg yolks
  • 130 g sugar
  • 150 g flour
  • 700 ml milk
  • 200 g chocolate with raspberries or raspberry-flavored chocolate
  • 250 g margarine or butter at room temperature

For the Assembly and Decoration:

  • 100 g plasma biscuits or any vanilla-flavored biscuit, crushed
  • 200 ml whipping cream
  • 30 g cooking chocolate for garnish
  • Ground walnuts for sprinkling


Prepare the Cake Base:

  • Preheat your oven to 180°C (356°F). Line a round cake tin with parchment paper.
  • Beat the egg whites until soft peaks form. Gradually add 120 g of sugar, continuing to beat until stiff peaks are achieved.
  • Fold in the ground biscuits and walnuts gently until just combined.
  • Pour the mixture into the prepared cake tin, smoothing the top with a spatula.
  • Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.

Make the Cream:

  • Whisk together the egg yolks and 130 g of sugar until pale and creamy.
  • Mix the flour into the egg yolk mixture gradually, then slowly add the milk, ensuring there are no lumps.
  • Cook this mixture over low heat, stirring continuously until it thickens. Once thickened, remove from heat.
  • Melt the chocolate with raspberries and mix it into the custard. Let it cool slightly.
  • Beat the margarine or butter until light and fluffy, then gradually mix it into the cooled chocolate custard until well combined.

Assemble the Cake:

  • Place the cake base on a serving plate. If the cake has domed, you may wish to level it with a knife.
  • Spread a thin layer of the chocolate raspberry cream over the base.
  • Sprinkle a layer of crushed plasma biscuits over the cream.
  • Cover with the remaining cream, smoothing the top.


  • Whip the whipping cream until stiff peaks form, then spread over the top of the cake.
  • Melt the cooking chocolate and drizzle over the whipped cream for a decorative finish.
  • Sprinkle ground walnuts around the edges or over the top for added texture and flavor.

Chill and Serve:

  • Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the cream to set.
  • Serve chilled, cutting into slices to reveal the beautiful layers.


Calories: 201kcal

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