Chocolate Fudge Cake With Raspberries Recipe

Name: Chocolate Fudge Cake With Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1/2 cup dark chocolate chips; 1 stick butter, unsalted; 1 1/2 cups sugar; 2 eggs, large; 1 teaspoon vanilla; 1/2 cup buttermilk; 2 cups all purpose flour; 2 teaspoons baking soda; 1/2 teaspoon Kosher salt; 3/4 cup hot water; Fudgy Chocolate Cream; 3/4 cup dark chocolate chips; 1/3 cup heavy cream; 1 teaspoon vanilla; 3 tablespoons butter; 1/4 teaspoon Kosher salt; 2 cups powdered sugar, sifted; 2 boxes raspberries

Servings: persons

Cake
1/2 cup dark chocolate chips
1 stick butter, unsalted
1 1/2 cups sugar
2 eggs, large
1 teaspoon vanilla
1/2 cup buttermilk
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon Kosher salt
3/4 cup hot water
Fudgy Chocolate Cream
3/4 cup dark chocolate chips
1/3 cup heavy cream
1 teaspoon vanilla
3 tablespoons butter
1/4 teaspoon Kosher salt
2 cups powdered sugar, sifted
2 boxes raspberries

1
["Butter a 9"" deep cake pan and preheat the oven to 350u00b0C.", "Melt the chocolate in a separate pan and leave it aside.", "Whisk butter together with sugar until you've obtained a frothy cream.", "Add the eggs one by one and stir the mixture after each addition. After that, add both vanilla and melted chocolate.", "Add buttermilk, flour, sodium bicarbonate and salt to the mixture. Continue mixing.", "Add boiled water to the blend and use a mixer to obtain a smooth batter. Pour it into the cake pan and bake it in preheated oven for 30 minutes. (Remember to check occasionally by inserting a toothpick to make sure that it is cooking evenly).", "Prepare the cream in a small pan using chocolate, fresh cream, vanilla, butter and salt. Blend all the ingredients over low heat.", "Remove from heat. Gradually add sifted powdered sugar. Mix until you've obtained a plain cream.", "Make sure to be ready to frost the cake right after you have completed the preparation of the cream to avoid it from solidifying. Cut the cake in half horizontally; place one layer of sponge into the dish you intend to serve it up in with the bottom facing up. Glaze using half the cream, add part of the raspberries and close it using the other layer of sponge (again flipped).", "Spread a layer of frosting on the top of the cake, garnish with raspberries and sprinkle some icing sugar."]

1659

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cake, 1/2 cup dark chocolate chips, 1 stick butter, unsalted, 1 1/2 cups sugar, and more.

Yes, Chocolate Fudge Cake With Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Fudge Cake With Raspberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions