Waitrose and Partners
Raspberry & chocolate cake

Raspberry & chocolate cake

A beautifully squidgy cake marbled with tart raspberry purée, studded with dark chocolate chunks and topped with fresh raspberries.

5 out of 5 stars(3) Rate this recipe
  • Serves8
  • CourseCake
  • Prepare20 mins
  • Cook1 hr
  • Total time1 hr 20 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 150g pack Waitrose No.1 Speciality Raspberries, plus extra to serve
  • 150g golden caster sugar, plus 1 tbsp extra for the raspberry purée
  • 1 tsp lemon juice
  • 125g Essential Unsalted Butter, melted, plus extra for greasing
  • 3 Waitrose medium British Blacktail Eggs
  • 125g Essential Soured Cream, plus extra to serve
  • 180g Essential Self Raising Flour
  • ½ tsp fine salt
  • ½ tsp bicarbonate of soda
  • 75g dark chocolate chips or chunks


  1. Put the raspberries in a small saucepan with 1 tbsp sugar and the lemon juice. Heat and gently mash with a fork, then simmer over a medium-low heat until you have a jammy mixture (about 5 minutes, but timings will vary depending on your raspberries, so keep a close eye on the pan). Set aside to cool.

  2. Preheat the oven to 180°C, gas mark 4; grease and line a 900g loaf tin with baking parchment. In a large mixing bowl, use a large hand whisk to beat together the eggs and 150g sugar until combined. Whisk in the soured cream and melted butter. Finally, whisk in the flour, salt and bicarbonate of soda until combined.

  3. Tip ½ of the cake batter into the tin and dot ½ of the raspberry mixture over the top, swirling it into the batter with a knife. Scatter over ½ of the chocolate. Pour over the remaining cake batter, swirl in the remaining raspberry mixture and scatter over the remaining chocolate. Bake for 45-55 minutes or until a skewer inserted into the centre comes out clean (cover loosely with foil if it browns too much during baking). Cool in the tin, turn out, then serve with extra soured cream and fresh raspberries scattered over.

Cook’s tip

If you fancy something a little bit sweeter, swap the dark chocolate for milk or white.


Typical values per serving when made using specific products in recipe


1,597kJ/ 382kcals



Saturated Fat












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