Deep Chocolate Raspberry Cake

Deep Chocolate Raspberry Cake

115

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

Ingredients

2 h 25 m servings 629 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 629 kcal
  • 31%
  • Fat:
  • 40.2 g
  • 62%
  • Carbs:
  • 67.9g
  • 22%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9-inch cake pans with parchment or waxed paper.
  2. To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened 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, 1 1/2 cups 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 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
  5. Bake in preheated oven until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
  6. To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent a skin from forming. 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 frosting.
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Reviews

115
  1. 136 Ratings

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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...

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 ...

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 t...

This cake is inferior to most I have had. The raspberry filling is lovely, but use that idea with a better cake recipe. The cake comes out with a dry texture and a remarkably plain taste -- fran...

There are other cakes out there that are easier to "deal with" and just as tasty, but if you want to give this cake a try here are a few things that I learned. 1) When whipping your egg whites ...

7/27/01 I am a chocoholic and love raspberries, so for my 40th birthday when my husband asked what cake I'd like, I suggested this one. It is the best cake I've ever put in my mouth. My 2l ye...

THIS IS AMAZING! If you are looking for the most delicious cake in the world, stop right here. I made this for my high school graduation and it definitely eclipsed me as the main event. Worth...

Cake is excellent and worth the effort to make. Very rich and chocolatey. I increased amount of raspberry filling - thought it should have more.

This is the best Chocolate Cake I have ever made! It is more like a torte' than a cake. I made it a year ago this Christmas for a friends party and from now on it will be a tradition for me to m...