Chocolate Fudge Raspberry Cake – a delicious recipe with cocoa powder, sugar, butter, red raspberry, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 350. Grease and flour a 9"" spring form pan.", "Combine cocoa powder and sugar together in a large bowl.", "Melt butter and jam in a saucepan over low heat. Pour over sugar and cocoa, stir well.", "Allow to cool a few minutes.", "Add 1 egg at a time to cocoa and sugar mixture and stir until blended.", "Add flour, vanilla and salt and blend until just combined.", "Pour batter into prepared pan.", "Bake at 350 for 15 minutes. Reduce heat to 325 and continue baking for another 60 minutes or until toothpick inserted in the center comes out with moist crumbs. Cool in pan for 1 hour.", "While cake cools, melt butter and chocolate morsels in small sauce pan, add raspberries and use to frost the cake when cool."]
1590
kcal
Calories
101
g
Fat
165
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup cocoa powder, 2 cups sugar, 2 3/4 sticks butter, 1/2 cup red raspberry jam, and more.
Yes, Chocolate Fudge Raspberry Cake 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.
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