Raspberry and Chocolate Cake

Name: Chocolate and Raspberry Cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 150 g plain flour; 50 g cocoa powder; ¼ tsp bicarbonate of soda; 1 tsp salt; 3 eggs; 240 g caster sugar; 160 g milk chocolate (melted); 110 ml vegetable oil; 200 ml water; 600 ml double cream; 2 heaped tbsp icing (powdered) sugar (sieved); 1 heaped tbsp good quality matcha (optional - you might need more depending on your matcha so do it to taste); 600 g raspberries (approx); 3 tbsp raspberry jam

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This Raspberry and Chocolate Cake is a total showstopper. It stands thick and tall, piled with matcha cream and fresh raspberries so not only does it look stunning, but it tastes delicious too.

top down view of chocolate raspberry cake with slice out.

The base of the cake is that of a chocolate mud cake, meaning it’s cooked low and slow, the oven temperature is much lower than a typical sponge cake, and they’re cooked over a few hours. They tend to have a tight crumb, making them quite dense and very delicious.

For this variation, I’ve sliced the cake in half, filled with raspberry jam, cream and a ring of fresh raspberries around the edges. Then, sandwich with the other half of the cake and pile with matcha whipped cream. It’s so delicious and it’s a real celebration cake (just like my fresh summer berry cake or my Chocolate Layer Cake).

Why you’ll love this recipe
Ingredients
Substitutions and Variations
Here’s how to make a raspberry and chocolate cake
Cooking Tips
Frequently Asked Questions
Other recipes you might like:
Chocolate and Raspberry Cake Recipe

Why you’ll love this recipe

The sponge is made in one bowl, which makes it a simple cake with less washing up.
The rich chocolate with fresh raspberries and matcha whipped cream makes a delicious celebration cake.
It’s a versatile cake where you can use other berries.
The texture of the rich mud cake and the fruity raspberries is a delicious combination.

Ingredients

See recipe card for the exact recipe with a full list of ingredients and measurements

Vegetable oil – using oil instead of butter contributes to the moisture and the density of this cake to make it a proper chocolate mud cake.

Caster sugar – also known as superfine sugar in the US.

Cocoa powder – Use either Dutch-processed or just natural cocoa powder.

Plain flour – also known as ‘all-purpose’ flour, this helps create the perfect raspberry and chocolate cake.

Double cream – known as heavy cream in the US.

Matcha powder (optional) – The matcha addition is optional but it adds a lovely background note to the cake and works really well with the chocolate and raspberry flavours.

Raspberry jam – Opt for a good-quality brand with less sugar for the best results.

Substitutions and Variations

Fruit – although this is a raspberry chocolate cake, it is equally delicious with all sorts of berries. Hulled and sliced strawberries or pitted cherries both look and taste wonderful too. Remember to switch up the raspberry jam to match the fruit – e.g. opting for a strawberry jam or cherry compote instead.

Matcha cream – you can skip the matcha if you want to use plain sweetened whipped cream. If using, the amount you use will depend on the type of matcha powder you have so just taste as you go. Adding a drop of green food colouring would make the cream bright green on top of the cake, so if you want a bright colour, you could try this!

Here’s how to make a raspberry and chocolate cake

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Preheat your oven to 150°C fan. Line an 8-inch round tin with baking paper and spray with oil. Add the eggs and sugar to the bowl of your stand mixer

TWO: Beat until light and foamy. This will take about five minutes.

adding melted chocolate to the cake batter.

THREE: While the mixer runs on a low speed, slowly pour in the melted chocolate and oil.

FOUR: Scrape down the sides of the bowl and then add flour, cocoa, bicarbonate of soda and salt to the mixture. Pour in the water. Mix until combined.

splitting cake batter into the cake tins.

FIVE: Pour the batter into your tin. Bake for 60-70 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and leave to cool completely in the tin. (I usually do this the night before)

SIX: Mix together the icing sugar and double cream and pour ⅔ of it into a bowl and set this aside. Whip the smaller amount to soft peaks. Carefully slice the cake in two.

adding whipped cream to the chocolate raspberry cake.

SEVEN: Spread the bottom piece generously with raspberry jam. Arrange raspberries in one layer around the outside and fill the middle with the whipped cream.

adding decoration to raspberry chocolate cake.

EIGHT: Sandwich the cakes together. Whip the remainder of the cream with the matcha until it’s thickened. Scoop this matcha whipped cream on top of the cake. Scatter over more raspberries, fresh mint and grated chocolate.

Cooking Tips

Using an electric whisk: You can make this raspberry and chocolate cake by hand with a hand whisk but it really will require some elbow grease to get the sugar and eggs light and airy. I used a stand mixer. If you don’t have an electric whisk, I would recommend getting one as they are relatively inexpensive and last forever, I have had mine 10+ years!

Slicing cakes in two: this cake is rather fudgy and dense which can make it harder to slice and move in one piece. Use a sharp serrated knife to slice horizontally into two pieces. Then to move the top half of the cake onto a plate, I like to use multiple fish slices/spatulas under the slice and move it at once. Get another pair of hands to help you if you can.

slice of chocolate raspberry cake on plate.

Frequently Asked Questions

What is a mud cake? How is it different?

A mud cake is a cake that is so dense, dark and chocolatey that it supposedly resembles mud. Whilst I don’t quite think that’s true, it is really one of the most luxurious and rich chocolate cakes rather than being bouncy and airy. A regular sponge cake is usually baked at a higher temperature like 180-190 degrees and much quicker which allows for a bigger rise and an airier crumb whereas mud cakes are cooked at a lower temp for longer which gives it a tighter crumb, and a more dense, rich outcome.

Do I have to use raspberries in this Chocolate and Raspberry Cake?

Not at all – use any berry you like. I like to match the berry to the jam in the filling too.

Can I make this Chocolate and Raspberry Cake ahead of time?

Yes, you can make the full cake a day in advance. Cover and place in the fridge then remove from the fridge 30 minutes before serving so it has time to come to room temperature. If talking about only the sponge, I tend to bake the sponge a day ahead and let it cool completely in the tin as this gives it a great fudgy texture.
Then decorate on the day you want to serve. You could make the cake a few days in advance, but if you’re leaving it longer than just one night, make sure you wrap the cake in clingfilm and store in an airtight container. You can whip the cream a day ahead. Place in an airtight container in the fridge. Bring to room temperature before using.

Can I freeze this Raspberry and Chocolate Cake?

You can freeze the sponge. Leave to cool and wrap tightly in clingfilm. Place in the freezer for up to 3 months. When ready to use, take out of the freezer the night before and allow to thaw overnight at room temp.

Can I use frozen raspberries for the filling of this raspberry chocolate cake?

Yes, you can use frozen raspberries. Just ensure they are thawed and drained to avoid excess moisture in the filling. They won’t look quite as pretty but it’ll still taste good.