Chocolate and Raspberry Cake

Chocolate and Raspberry CakeWorld Chocolate Day is apparently a thing according to my social media, so I give you this delicious Chocolate and Raspberry Cake. It ticks all the boxes as it’s completely decadent, looks really impressive but is actually quite straightforward. It does require a bit of hardware though – three loose-based sandwich tins. If you don’t already have them, it might be a bit much to run out and buy them for one cake but this is likely to be a cake you’ll make over and over again. Especially if you’re the kind of person who makes birthday cakes for people? This would make a really nice one. It is really rich though, so make sure you’re making it for a big crowd. Feel free to subtract a third of the ingredients and just use two tins. The quantities are all easily divisible by three.

Chocolate and Raspberry Cake


  • 300 g butter
  • 600 g caster sugar
  • 6 large eggs
  • 3 tsp vanilla extract
  • 9 tbsp cocoa powder
  • 210 g plain flour
  • For the Icing:
  • 100 g softened butter
  • 450 g cream cheese
  • 320 g icing sugar
  • 50 g cocoa
  • 200 g raspberries


  1. To make the cakes, melt the butter in a saucepan. Then take it off the heat and mix in the caster sugar, followed by the eggs, followed by the vanilla, cocoa powder and finally the flour. Fold it all together until it is smooth and lump-free.
  2. Pour the mixture into 3 loose-based sandwich tins, 23cm/9", greased and lined with parchment. Transfer to a pre-heated oven and bake at 180 degrees celsius for 20 minutes.
  3. When they're done, remove them from the oven and transfer them to a wire rack to cool completely.
  4. For the Icing:
  5. Beat together the softened butter and cream cheese until smooth and combined.
  6. Sift in the icing sugar and cocoa and fold in until smooth and lump-free.
  7. To assemble the cake, once the cakes have cooled completely, invert your first cake onto a cake stand, removing the base and parchment, and spread a little less than a third of the icing onto it and spread it around. dot the icing with about half the raspberries and cover with the second cake. Repeat the icing. Invert the third cake on top of the second and spread with the rest of the icing and decorate with the remaining raspberries.
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