Deep Chocolate Raspberry Cake Recipe
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Deep Chocolate Raspberry Cake

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

Rating: This weblink has been rated 88 times with an average star rating of 4.3 Read Reviews (75)

Rate/Review | 2,529 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
 

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Original Recipe Yield 1 - 9 inch layer cake
 

Ingredients

  • 6 (1 ounce) squares semi-sweet chocolate
  • 6 (1 ounce) squares unsweetened chocolate
  • 7 eggs, separated
  • 1 cup all-purpose flour
  • 1 cup butter
  • 2 cups white sugar
  • 1 1/2 teaspoons vanilla extract
  • 6 (1 ounce) squares semisweet chocolate
  • 3/4 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 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 or margarine, 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 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 formation of a skin. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 634 | Total Fat: 40.6g | Cholesterol: 186mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2003 by MAGGIE MCGUIRE 
I normally follow the recipe exactly the first time through but this time I was having company... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2007 by ctellifson 
This was a fantastic, rich, gooey cake that had every chocolate lover happy. I made this cake... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2005 by rosemary 
This cake was pretty awesome. A tad bitter for my taste, but anyone that likes chocolate would... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 6, 2003 by TVENTURA 
7/27/01 I am a chocoholic and love raspberries, so for my 40th birthday when my husband asked... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2003 by LISSA2684 
THIS IS AMAZING! If you are looking for the most delicious cake in the world, stop right... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2003 by Chrissy 
This cake wasn't very "pretty", But it sure did taste good! I made it for Valentine's Dinner... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2003 by HOCHDB 
Cake is excellent and worth the effort to make. Very rich and chocolatey. I increased amount... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2004 by ACONTORER 
This cake is inferior to most I have had. The raspberry filling is lovely, but use that idea... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2003 by SNOOPYT 
This is the best Chocolate Cake I have ever made! It is more like a torte' than a cake. I made... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2004 by CNAKAGAWA 
A flat, dry, way too sweet brownie-like cake. Will not try it again. MORE

 
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