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.
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
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.
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.
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.
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.