Deep Chocolate Raspberry Cake109 Reviews
- Prep: 40 min
- Cook: 45 min
- Ready In: 2 hr 25 min
“Rich chocolate paired with raspberries--this cake is moist and fudgy. For a special treat, garnish it with fresh raspberries!” - by Roz F.
Original recipe yields 1 9-inch layer cake
- Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9-inch cake pans with parchment or waxed paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 629 cal
- 40.2 g
- 67.9 g
Based on a 2,000 calorie diet
Reviews (109)Rate This Recipe
"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 to..." See morep 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."
"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..." See more! 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. "
"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 a..." See morend 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..."
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