Deep Chocolate Raspberry Cake

4.2
(147)
122 Reviews
28 Photos

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

Submitted by Roz F.
Updated on July 14, 2022
28
28
28
28
Prep Time:
40 mins
Cook Time:
45 mins
Additional Time:
1 hr
Total Time:
2 hrs 25 mins
Servings:
12
Yield:
1 9-inch layer cake
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 12 servings

  • 6 (1 ounce) squares semi-sweet chocolate

  • 6 (1 ounce) squares unsweetened chocolate

  • 7 eggs, separated

  • 1 cup all-purpose flour

  • 1 cup butter, room temperature

  • 2 cups white sugar

  • 1 ½ teaspoons vanilla extract

  • 6 (1 ounce) squares semisweet chocolate

  • ¾ cup heavy whipping cream

  • 1 (4 ounce) package frozen raspberries, thawed

  • 3 tablespoons seedless raspberry preserves

Directions

  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.

165 home cooks made it!

Nutrition Facts (per serving)

629 Calories
40g Fat
68g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 629
% Daily Value *
Total Fat 40g 52%
Saturated Fat 24g 118%
Cholesterol 170mg 57%
Sodium 159mg 7%
Total Carbohydrate 68g 25%
Dietary Fiber 5g 18%
Total Sugars 53g
Protein 9g 18%
Vitamin C 2mg 2%
Calcium 47mg 4%
Iron 5mg 28%
Potassium 194mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.