So, You're Thinking of Baking Chocolate Cake with Raspberries?
Alright, you want to impress a room full of hungry party-goers with a chocolate cake crowned in juicy raspberries? Grab a chair for a second, because I’ve been at the heart of too many family gatherings where this cake—this exact chocolate-and-raspberry wonder—stole the show, even when my sister tried to outdo me with her lime pavlova (lovely, but not chocolate!). There was this one time, I dropped half the raspberries on the floor, and my dog, Otis, made off with a few—so if you haven’t had a crumb-thief in the kitchen, are you even really baking?
Why I Keep Coming Back to This Cake
I make this when I’m craving something rich and also a little showy—because who can resist chocolate and that burst of tart raspberry? My family goes a bit wild for it (especially my gran, who insists it’s way better cold from the fridge), and sometimes I bake it just for us because, honestly, store-bought cakes never hit the spot. Plus, unlike my attempt at meringue cookies last month, this one is hard to botch. Oh, and I used to have trouble with dry cakes until I realized—don’t overbake! Obvious in hindsight, but you live, you learn.
What You’ll Need (but You Can Wing Some)
- 200g dark chocolate (70% is my go-to, but I’ve used milk chocolate in a pinch and, yeah, it’s sweeter—kids won’t complain)
- 175g butter (any! Though my grandmother swore by Kerrygold, I’ve used whatever’s lurking at the back of the fridge)
- 200g caster sugar (sometimes I just use granulated, nobody noticed yet—touch wood)
- 3 large eggs (room temperature is best but, honestly, sometimes I forget and just whack them in cold)
- 125g plain flour (I once swapped for self-raising and the cake was... let’s say, ambitious in height—stick to plain if you can)
- Pinch of salt
- 2 tablespoon cocoa powder (Dutch processed if you want ultra-chocolatey, but regular is fine—don't panic about this)
- 1 teaspoon baking powder
- 150g fresh raspberries (the crown jewel—frozen works if you’re in a bind, just don’t defrost them first or you’ll have a mushy mess)
- Optional: a glug of vanilla extract (I mostly remember this, but the cake forgives you if you forget)
How I Pull This Cake Together (with a Few Detours)
- Preheat your oven to 180°C (about 350°F), fan if you’ve got it. Grease a 20cm springform tin (or whatever you have—last Christmas I used a square brownie tin, and it was... still cake!). Line the bottom with baking paper, because nobody likes picking cake bits out of the pan.
- Melt the chocolate and butter together in a bowl set over simmering water. Stir occasionally; don’t wander off or you’ll burn the chocolate (been there, it stinks). Take it off the heat, let it cool a bit—hot mix scrambles eggs and we really don’t want chocolatey scrambled eggs!
- Mix the eggs and sugar in another bowl. I usually attack it with a whisk until it's all pale and fluffy, but I’ve used a fork when I was feeling lazy. Stir in that cooled chocolate-butter mixture. Looks weird here, but trust the process.
- Fold in dry ingredients. Sift in the flour, cocoa, salt, and baking powder (or just dump, if you’re not fussed about lumps—guilty). Mix it gently, don’t overdo it—remember my dry cake drama?
- Scrape it into your tin. This is where I usually sneak a little taste of the batter—if you’re on the fence about raw eggs, just inhale the chocolate fumes instead. Spread it out, then scatter the raspberries right on top—some will sink (that's totally fine and actually looks cool when you slice it).
- Bake for 30–35 minutes. Might need a couple more if you went heavy on the frozen berries. You want a little wobble in the middle—the cake keeps cooking as it cools. Don’t stress if the top cracks, it adds character.
- Cool in the tin before you release the springform—otherwise, disaster. Actually, I tried speeding this up in the fridge once and it worked, but made the top a bit sweaty-looking (still devoured, of course).
Things I Wish I Knew Sooner
- Let the cake cool fully before adding any icing sugar dusting (if you’re feeling fancy), or it’ll just melt and vanish, like my willpower around chocolate.
- Sometimes I press a few extra raspberries into the top after baking for that "oh, look at me!" finish.
- If your cake sides stick, run a butter knife around the edge first—gentle is key, unless you want hardcore rustic vibe (which, to be fair, is still delicious).
If You Want to Mess Around with It (Like I Did)
- Once, I swapped the raspberries for blackberries—not bad, but slightly less zingy, you know?
- Adding a splash of strong coffee to the batter makes the chocolate pop. Or, at least, that’s what Nigella says (see her version here)—I tried it, tasted great, though the kids weren’t fooled.
- I layered some whipped cream between two cakes once. Looked fancy—bit slippery to slice. Next time, just pile it on top.
- Do not, repeat, do NOT microwave the leftovers. Turns chewy. Learned that the hard way!
Do I Need Fancy Stuff? Here’s What I Actually Use
- Springform tin is handy, but I’ve turned out this cake from an old Pyrex dish (lined it with enough paper, tad rustic, but hey, cake is cake).
- Mixing bowls, whisk (or just your standard fork if you can’t be bothered), and a sifter—though nobody calls the Sifter Police if you skip sifting. I wish I invested in a decent offset spatula sooner—makes things less messy (this one is nice for icing cakes).
How to Store It (But Will You Even Need To?)
Theoretically, you can store this in an airtight box in the fridge for 2–3 days. But honestly, in my house it never lasts more than a day! I do think the flavor gets more fudgy on day two, so if you ever manage to hide a slice, try it. Avoid the microwave though, seriously.
How We Serve It at My Place
Cake slices, big mugs of tea—or a dollop of vanilla ice cream if we’re feeling posh. Sometimes we add a handful of extra raspberries around the platter for extra drama. For birthdays, we occasionally stick a random selection of candles in the cake... half of which don’t light because the kids get too excited. (Also, once served it with a splash of Chambord, wink wink!)
Stuff I Learned the Hard Way (Pro Tips, Sort Of)
- I once tried to skip lining the cake tin—it took me longer to scrape the cake out than to actually bake another one.
- Don’t rush cooling just to eat faster—the center needs a bit of time to firm up or you’ll be chasing gooey chunks around the plate.
- If you use frozen raspberries, put them on straight from the freezer or you’ll have a soggy cake top (true story, not my finest hour).
Questions I Get—Honest Answers Ahead!
Can I freeze this cake? Sure, but wrap slices separately. Defrost in the fridge, not the microwave—unless you like rubbery cake, which, uh, I don’t.
What if I don’t have a springform pan? Honestly, just use any cake tin. You might have to tip it out more carefully. Line it well; maybe beg someone to help—four hands sometimes work better than two.
Can I add more raspberries inside the cake? Go for it, but I’d keep most on top for the pretty factor. The ones inside go a little jammy, which is lush but makes the cake extra moist—sometimes a tad messy to slice.
Is the cake super rich? Yup, 100%. But the berries take the sweet edge off, so even people who claim they’re ‘not chocolate fans’ (sure Jan) usually have seconds.
Can this be made dairy-free? Maybe! I tried with coconut oil once—tasted coconutty, still disappeared fast. Vegan marg works too, but cake is denser.
And about the time I nearly dropped the whole thing upside-down at a picnic—don’t even ask. Moral of the story: transport cold, not warm!
For more cake ideas, pop over to Sally’s Baking Addiction. Her baking guides have saved me more than once.
Ingredients
- 1 and ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup hot water
- 1 and ½ cups fresh raspberries
- 1 cup chocolate frosting (for topping)
Instructions
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1Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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2In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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3Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
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4Gradually stir in the hot water until the batter is smooth. Pour the batter into the prepared cake pan.
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5Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
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6Frost the cake with chocolate frosting and arrange fresh raspberries on top before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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