I made this chocolate raspberry fudge cake after inspiration from the iconic chocolate cake featured in the opening credits of The Great British Bake Off. This masterpiece consists of luscious layers of moist, indulgent chocolate sponge filled with a smooth ganache. It is adorned with fresh raspberries that perfectly complement the taste and texture.
As someone who adores chocolate cake, I must admit that this is the most amazing chocolate cake I have ever baked or tasted. And that’s saying something, considering I have created some truly incredible chocolate cakes in the past, like my renowned Chocolate Malt Cake and the beloved easy chocolate cake from scratch.
However, this cake is much easier to make and satisfies all the cravings perfectly. I can’t stress enough how strongly I recommend giving it a try.
Prep Time
Preparation Time: 30 minutes
Baking Time: 30 minutes
Type of Dish: Dessert
Style of Cooking: American Cuisine
Estimated Total Time: 1 hour + Chilling Time
Ingredients of Chocolate Raspberry Fudge Cake
All-Purpose Flour: Provides structure and texture to the cake.
Granulated Sugar: Sweetens the cake and helps create a tender crumb.
Brown Sugar: Adds moisture and a subtle caramel flavor to the cake.
Baking Powder: Helps the cake rise and achieve a light, fluffy texture.
Baking Soda: Reacts with the acidic ingredients to create lift and rise.
Salt: Enhances the overall flavor of the cake.
Eggs: Bind the ingredients together and contribute to the cake’s structure.
Vegetable Oil: Keeps the cake moist and tender.
Sour Cream: Adds richness, moisture, and a slight tang to the cake.
Instant Coffee: Enhances the chocolate flavor without adding a coffee taste.
Boiling Water: Activates the leavening agents and dissolves the cocoa powder.
Cocoa Powder: Provides a deep, rich chocolate flavor.
Dark Chocolate: Creates a decadent chocolate ganache for the cake.
Unsalted Butter: Adds creaminess and smoothness to the ganache.
Heavy Cream: Helps the ganache achieve a silky, pourable consistency.
Raspberries: Provide a bright, tart contrast to the rich chocolate cake and ganache.
Directions to Make Chocolate Raspberry Fudge Cake
1. Bake the Chocolate Cakes
Before you begin, make sure to preheat your oven to 350F and prepare two 8″ pans by lining them with parchment paper.
- Combine all the dry ingredients, excluding the coffee and cocoa powder, by whisking them together. It is highly suggested to sift the flour to guarantee a smooth texture. Then, mix the eggs, oil, and sour cream until well combined and free of lumps.
- In another bowl, combine the boiling water with the cocoa powder and coffee, then whisk until a glossy mixture is achieved. This process helps enhance the cocoa powder, revealing its delicious chocolatey taste and aroma.
- Mix the bloomed cocoa mixture into the rest of the batter by gently folding it in, making sure not to over-mix. Pour the batter evenly into the two pans and bake for approximately 30 minutes, or until a toothpick inserted in the centre comes out with moist crumbs clinging to it.
- Allow the cakes to cool in the pans for 15-20 minutes before removing them and letting them cool completely.
2. Make the Chocolate Ganache
- As the cakes are baking, start preparing the chocolate ganache! Combine the cream and butter in a saucepan and heat until it begins to boil.
- Pour the mixture over the chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until a creamy ganache is created.
- Wrap the ganache with plastic wrap and allow it to cool completely until it becomes thick and spreadable. This may require a couple of hours, so I suggest be patient.
3. Assemble Chocolate Raspberry Cake
- After chilling both the cakes and ganache, you can begin assembling. Begin by using a large serrated knife to trim off the domes of the cakes; this will ensure a level cake with uniform layers.
- Place a single cake on a rotating stand, then generously spread a thick layer of ganache on top using an offset spatula. Place the second cake on top, upside down.
- Next, apply a thin layer of ganache on the top and sides of the cake to create a crumb coat.
- Chill the cake in the fridge or freezer until the crumb coat is firm. Finally, frost the entire cake with the rest of the ganache!
4. Decorate and Serve Chocolate Raspberry Fudge Cake
I recommend saving the raspberries until you’re ready to serve the chocolate raspberry cake. When the time comes, adorn the cake’s top with freshly washed and dried raspberries. Serve it up and savor the deliciousness.
The Perfect Pairing – Chocolate and Raspberries
Chocolate and raspberries are a wonderful match made in heaven. The deep, rich flavor of chocolate complements the bright, tartness of raspberries. This combination creates a balanced, irresistible dessert that delights the senses.
In the Ultimate Chocolate Raspberry Fudge Cake, this pairing shines, offering an experience of taste that’s both indulgent and refreshing.
Tips for Achieving the Perfect Fudge Texture
- Use high-quality chocolate for the best flavor and texture.
- Melt the chocolate slowly to avoid burning.
- Incorporate heavy cream to achieve a smooth, velvety consistency.
- Let the fudge layer cool slightly before adding it to the cake for the best results.
The Secret to a Moist and Flavorful Chocolate Raspberry Fudge Cake
The secret to a moist and flavorful cake lies in the balance of ingredients and careful baking. Use buttermilk to keep the cake tender and moist. Fresh raspberries add a burst of flavor and natural sweetness. Be sure to bake the cake at the right temperature to ensure even cooking without drying it out.
Frequently Asked Questions
What makes this ultimate chocolate raspberry fudge cake unique?
The chocolate raspberry fudge cake stands out because of its perfect blend of rich chocolate and tangy raspberries. The fudge layer adds an extra level of indulgence that makes this cake truly special.
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but fresh raspberries offer the best flavor and texture. If using frozen, make sure to thaw and drain them well to prevent excess moisture in the cake.
How can I store chocolate raspberry fudge cake?
Store the cake in an airtight container in the refrigerator. It will stay fresh for up to five days. Please bring it to room temperature before serving to enjoy the best flavor and texture.
Can I make this cake ahead of time?
Absolutely! You can bake the cake and prepare the fudge layer a day in advance. Assemble and store it in the refrigerator, then bring it to room temperature before serving for the best taste experience.
What are some variations I can try with this recipe?
You can add a layer of raspberry jam between the cake layers for extra sweetness. You might also sprinkle some chopped nuts over the fudge layer for a delightful crunch. You can also experiment with different types of chocolate to find your favorite flavor combination.
Try Out My Other Recipes!
Chocolate Raspberry Fudge Cake – An Ultimate Dessert Recipe
Ingredients
Chocolate Cake:
- 2 cups all-purpose flour 260g
- 1 cup granulated sugar 220g
- ½ cup brown sugar 100g
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- ⅔ cup vegetable oil 133g
- 1 cup sour cream 240g
- 2 tsp instant coffee
- ½ cup boiling water 120g
- ½ cup cocoa powder Dutch processed preferred (50g)
Chocolate Ganache:
- 300 g dark or semi-sweet chocolate chips or chopped
- ¼ cup unsalted butter diced (56g)
- 1 ¾ cup heavy cream 420g
Assembly:
- 1-2 packs of raspberries
Instructions
Chocolate Cake:
- Preheat the oven to 350°F (175°C). Line two 8-inch round pans with parchment paper.
- In a large bowl, mix flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until smooth.
- Add eggs, vegetable oil, and sour cream. Mix gently until smooth. Do not over-mix.
- In a separate bowl, mix boiling water, coffee, and cocoa powder.
- Add the cocoa mixture to the batter. Mix gently until smooth. Do not over-mix.
- Divide the batter evenly between the two pans. Bake for about 30 minutes.
Chocolate Ganache:
- Heat heavy cream and butter in a saucepan until it boils.
- Pour over the chocolate, cover, and wait 5 minutes. Stir gently until smooth and shiny.
- Cover and refrigerate until it thickens and is spreadable. This takes a few hours.
Assembly:
- Once the cakes are baked, cool them in the pans for 15 minutes. Then turn them out and cool completely. You can chill them in the freezer.
- When the cakes are chilled and the ganache is spreadable, trim the tops of the cakes.
- Spread a thick layer of ganache between the cake layers.
- Cover the cake with a thin layer of ganache to catch the crumbs (crumb coat). Refrigerate until set.
- Frost the cake with the remaining ganache, making the edges neat.
- Cover the top with fresh raspberries.
- Serve and enjoy!
