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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.
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.
Table of Contents
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 – this brings the sweetness to the Raspberry and Chocolate Cake. You could use golden caster sugar.
Cocoa powder – this adds chocolate flavour to the cake. Use either Dutch-processed or just natural cocoa powder.
Milk chocolate – this adds richness and sweetness to the cake. Adding chocolate to the batter is key for a mud cake and gives it the right texture.
Water – room temperature water goes into the batter and makes the cake thick and rich. It makes it a different cake to one with a creamed butter and sugar base.
Eggs – use free-range eggs if you can. I also recommend choosing large eggs stamped with the British Lion logo.
Plain flour – also known as ‘all-purpose’ flour, this helps create the perfect Raspberry and Chocolate Cake.
Bicarbonate of Soda – this gives the cake rise and gives some airiness to the otherwise dense cake.
Salt – don’t worry, this won’t make your Raspberry and Chocolate Cake taste salty. Adding a pinch of salt to baking recipes brings out the flavours of the other ingredients and really takes your bakes to the next level. I recommend Maldon Salt Flakes for the best results.
Double cream – whipped to soft peaks and folded with icing sugar and matcha, this makes the most delicious filling to complement the rich chocolate cake.
Icing sugar – this adds sweetness to the whipped cream to balance the matcha.
Matcha powder – 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.
Raspberries – this brings bursts of sharpness and sweetness. Opt for ripe, plump and juicy ones for the best results.
Raspberry jam – this brings a wonderfully sweet, fruity flavour that complements the raspberries. Opt for a good-quality brand with less sugar for the best results.
Substitutions and Variations
Fruit – although this is a Chocolate Raspberry 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 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.
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.
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.
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.
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 s 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.
Frequently Asked Questions
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.
Not at all – although, of course, it wouldn’t be a Chocolate Raspberry Cake. I have had great success with hulled and sliced strawberries and pitted cherries. Just make sure you switch up the jam to complement (e.g. using strawberry jam or cherry compote instead).
Keep in an airtight cake tin or well-wrapped in clingfilm in the fridge for up to 3 days. Remove from the fridge 20 minutes before eating as it’s better room temperature rather than fridge cold!
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 or 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.
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.
Other recipes you might like:
If you liked this chocolate raspberry cake, try my moist chocolate cake (perfect for birthdays!), No bake Biscoff cheesecake or my Chocolate Chip Banana Bread Loaf. These Crinkly Chocolate Brownie Cookies and Tiramisu Cookies with Cream Cheese Frosting are delicious too.
Easy Baking Recipes
Moelleux au Chocolat
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Pistachio Raspberry Cake
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Chocolate Mud Cake with Malted Whipped Cream
Easy Baking Recipes
Clafoutis aux Cerises (French Cherry Dessert)
Made this recipe and loved it?
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Chocolate and Raspberry Cake
Ingredients
For the cake:
- 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
For the whipped cream:
- 600 ml double cream
- 2 heaped tablespoons of sieved icing sugar
- 1 heaped tablespoon of good quality matcha, you might need more depending on your matcha – do it to taste
For the topping:
- 600 g approx of raspberries
- 3 tbsp raspberry jam
Instructions
- 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 or use an electric beater to beat until light and foamy. This will take about five minutes.
- While the mixer runs on a low speed, slowly pour in the melted chocolate and oil. 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, scrape down the sides of the bowl and continue mixing to ensure there are no lumps in your batter.
- 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)
- Mix together the icing sugar and double cream and pour 2/3 of it into a bowl and set this aside. Whip the smaller amount to soft peaks.
- Carefully slice the cake in two. 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. Spread the bottom piece generously with raspberry jam. Arrange raspberries in one layer around the outside and fill the middle with the whipped cream.
- 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.
- Serve and enjoy!
