Friday 10 September 2010

Chocolate Raspberry Cake Recipe

Chocolate Raspberry Cake
(Makes 12 servings (9-inch three – layer cake)

Cake flour-¾ cup
Sugar-1 cup
Unsweetened Dutch processed cocoa powder- ½ cup
Salt- ¼ tsp
Baking powder- ¼ tsp
Eggs- 8, separated
Vegetable oil- 1/3 cup
Vanilla essence-1 tsp
Seedless raspberry jam- 1 cup
Chocolate Whipped Cream Frosting (recipe follows)

  • Preheat oven to moderate (350F). Grease three 9- inch round cake pans. Line bottoms with waxed paper circles. Dust sides with flour; tap out excess.
  • Stir together ¾ cup flour, ¼ cup sugar, cocoa powder, salt and baking powder in medium-sized bowl.
  • Beat together egg yolks, ½ cup sugar and oil in large bowl until thick and pale yellow. Beat in vanilla.
  • Beat egg whites with clean beaters in medium-sized bowl until foamy. Gradually add remaining ¼ cup sugar, 1 tbsp at a time, beating until stiff, but not dry, peaks form.
  • Sift one-third of the flour mixture over egg yolk mixture and add one-third of egg whites; gently fold until combined. Repeat with remaining flour mixture and egg white mixture in 2 more additions. Divide batter equally among the three pans.
  • Bake in a preheated moderate oven (350F) for 15 to 18 minutes or until wooden pick inserted in centers comes out clean. Loosen cakes from sides of the pans with thin knife. Immediately invert cakes onto wire racks to cool completely. Remove waxed paper.
  • Place one cake layer on serving plate. Spread top with half the raspberry jam. Spread about 2/3 cup frosting over jam. Stack second layer on top of first. Spread with remaining jam and about 2/3 cup frosting. Place third layer on top. Frost top and sides with remaining frosting. Refrigerate.

Chocolate Whipped Cream Frosting
A rich frosting, good on practically anything!
(Makes about 3 cups. Enough to fill and frost 9-inch three layer cake (12 servings).

3 squares (1 ounce each) semi sweet chocolate
2 tbsp unsalted butter
1/3 cup plus 1 ¼ cups heavy cream
2 tbsp Confectioners’ sugar
1 tsp vanilla essence

  • Melt together chocolate, butter and 1/3 cup heavy cream in top of double boiler over hot, not boiling water; stir until smooth. Cool completely.
  • Beat together the remaining 1 ¼ cups heavy cream, sugar and vanilla essence in medium-size bowl just until soft peaks begin to form. Do not overbeat or frosting will become grainy.
  • Fold one-third of the whipped cream into the chocolate mixture just until combined. Fold the chocolate mixture into the remaining whipped cream just until combined.
  • Decorate with white chocolate shavings (optional).

This recipe goes to following events:

The Chocolate Fest over at Cook Curry Nook.


Champa's Bake-off event.

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  1. wow..delectable the pics!

  2. Nice cake. Thanks for the entry. Lovely pictures.

  3. Wow.. Mouth watering cake.. looks really awesome.. :)

  4. Yum..the slice looks so gorgeous Swapna..I want!!

  5. Wowo i want that slice, looks so so good.

  6. Droolworthy cake, feel like grabbing some slices..

  7. OMG!! Such a great looking cake and chocolate and raspberries are delicious together!! I've been searching for a chocolate frosting recipe and yours looks great!
    Would you mind checking out my blog? :D


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