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chocolate raspberry cake 2
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5 from 1 vote

Chocolate Raspberry Cake

This Chocolate Raspberry Cake is the ultimate dessert for chocolate cake lovers. The chocolate glaze (which goes on warm) really is the icing on the cake. 
Prep Time20 mins
Cook Time25 mins
Course: Dessert
Cuisine: Australian
Keyword: chocolate raspberry cake
Servings: 12 slices
Calories: 320kcal

Ingredients

Cake

  • 115 grams butter
  • 3/4 cup caster sugar
  • 1/2 cup milk
  • 1 egg
  • 1 1/2 cups SR flour
  • 1 dessert spoon cocoa
  • 1/2 teaspoon bicarb soda
  • 1/4 cup boiling water
  • 1 teaspoon vanilla essence
  • pinch salt

Warm Chocolate Glaze

  • 1 teaspoon butter
  • 1/2 cup boiling water
  • 1/2 cup icing sugar
  • 1 teaspoon cocoa
  • 1 dessert spoon cornflour
  • little extra cold water

Filling and decoration

  • 1/2 punnet fresh raspberries
  • 300 ml thickened cream
  • 1 teaspoon cocoa
  • 50 grams chopped raw pistachios

Instructions

Cake

  • Cream butter and sugar.
  • Add well beaten egg slowly while beating.
  • Add bicarb soda to milk and then stir in alternately with sifted flour and cocoa.
  • Add vanilla, salt and, lastly, boiling water. Stir together.
  • Pour half of the mixture into a sandwich tin and the other half into an identical tin (or cook one half first then the second half using the same cooled tin).
  • Bake in a moderate oven for 20-25 minutes.

Filling

  • Whip all of the thickened cream until soft peaks form. Add cocoa and whip a little more.
  • Spread mixture on the top of one of the cooled cakes. Sprinkle pistachios around the top edge of the cream Add the other cooled cake (upside down to get a flat top) as the top layer. Press down gently until the cream reaches the sides of the cake.

Glaze and decorate

  • Put butter, boiling water, sugar and cocoa into a saucepan.
  • Bring to the boil, stirring, then allow to simmer for 2-3 minutes.
  • Blend cornflour with a little extra cold water (about 1-2 tablespoons), then add to simmering mixture. Stir to combine and mixture should quickly thicken. Take off the heat and pour over filled cake.
  • Pile washed and dried raspberries on top and centre of cake.

Nutrition

Calories: 320kcal | Carbohydrates: 32g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 138mg | Potassium: 96mg | Fiber: 1g | Sugar: 18g | Vitamin A: 664IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg