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    Rich Chocolate and Raspberry Cake

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    Rich Chocolate and Raspberry Cake

    Berry fruits and chocolate are a classic combination, and this luxurious and rich cake is certain to be a winner at any summer dinner party. The plump English raspberries melt into the cinnamon-flavoured chocolatey sponge, giving a lovely blend of taste and texture.

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes to 50 minutes
    • Total time: 1 hour to 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 8


    • 300g Waitrose Continental Plain Chocolate
    • 225g unsalted butter
    • 5 medium eggs
    • 75g golden caster sugar
    • 75g plain flour
    • 1 tsp ground cinnamon
    • 250g fresh raspberries
    • Icing sugar, for dusting


    1. Preheat the oven to 160°C, gas mark 3. Grease and base line a round 23cm cake tin. Place 250g of the chocolate and the butter in a bowl set over a pan of simmering water, making sure the base of the bowl does not touch the water. Heat, stirring occasionally, until melted. Stir and leave to cool slightly.
    2. Using an electric whisk, beat together the eggs and sugar for 4-5 minutes until thick and pale. Very gently fold the melted chocolate mixture into the whisked eggs. Sift the flour and cinnamon over the mixture and fold in. Pour into the prepared tin and sprinkle 175g raspberries evenly over the top, reserving the remaining raspberries for decoration.
    3. Bake for 35-45 minutes, or until the cake is risen and firm to the touch. Cool in the tin for 15 minutes before turning out onto a plate. When cool, dust with sifted icing sugar.
    4. When ready to serve, place the remaining chocolate and 2 tsp cold water in a pan and heat very gently until melted and smooth. Cool slightly. To serve, place a slice of cake on each plate and decorate with a little chocolate sauce and a few reserved raspberries. Best eaten on the same day as cooked.

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