Double Chocolate Raspberry Sponge Cake Recipe

Name: Double Chocolate Raspberry Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup heavy cream; 9.75 oz dark chocolate, 8.75 oz chopped, 1 oz cut into curls; 1/2 cup butter; 2/3 cup sugar; 2 None eggs; 1 1/2 cups all-purpose flour; 2 tsp baking powder; 7 tbsp milk; 7 oz frozen raspberries; 7 oz white chocolate, 6 oz chopped, 1 oz cut into curls; 1 tsp coconut oil

Servings: persons

1 cup heavy cream
9.75 oz dark chocolate, 8.75 oz chopped, 1 oz cut into curls
1/2 cup butter
2/3 cup sugar
2 None eggs
1 1/2 cups all-purpose flour
2 tsp baking powder
7 tbsp milk
7 oz frozen raspberries
7 oz white chocolate, 6 oz chopped, 1 oz cut into curls
1 tsp coconut oil

1
Preheat oven to 325u00b0F. Grease and line a 10 inch springform cake pan. For the ganache, heat cream, remove from heat and add chopped dark chocolate. Stir until melted then chill for 2 hours.
2
For the sponge cake, cream butter and sugar until pale and creamy. Add eggs, 1 at a time. Fold in flour and baking powder then add milk. Transfer to prepared pan, smooth, sprinkle with raspberries and press gently into batter. Bake for 30-35 mins. Remove from pan and cool on a wire rack.
3
Beat ganache then spread over top of cake. Chill for 15- 20 mins.
4
Meanwhile, melt chopped white chocolate with coconut oil. Allow to cool slightly, until thickened. Spread over cake and make a wave pattern in the top with a cake comb. Set aside to cool for 1 hour. Decorate with chocolate curls.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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 heavy cream, 9.75 oz dark chocolate, 8.75 oz chopped, 1 oz cut into curls, 1/2 cup butter, 2/3 cup sugar, and more.

Yes, Double Chocolate Raspberry Sponge 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.

Double Chocolate Raspberry Sponge Cake

How did you like this recipe?

Frequently Asked Questions