Chocolate and raspberry cake with dark chocolate ganache

Who doesn't love a chocolate and raspberry cake? Topped with a rich, dark chocolate ganache, this one will impress your friends and family.

  • 1 hr 45 mins preparation
  • Serves 12
  • Print
Chocolate and raspberry cake


  • 1/3 cup (35g) cocoa powder
  • 1/3 cup (80ml) hot water
  • 150 gram dark eating chocolate, chopped
  • 150 gram butter, chopped
  • 1 1/3 cup (300g) firmly packed brown sugar
  • 1 cup (125g) ground almonds
  • 4 eggs, separated
  • 240 gram fresh raspberries
Chocolate ganache
  • 200 gram dark eating chocolate, chopped
  • 2/3 cup (160ml) thickened cream


  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm-round cake pan; line base and side with baking paper.
  • 2
    Blend cocoa powder with the hot water in a small bowl until smooth.
  • 3
    Stir the chocolate and butter in large heatproof bowl over a medium saucepan of simmering water until melted. Remove pan from heat; stir in cocoa mixture, sugar, ground almonds and egg yolks.
  • 4
    Beat egg whites in a clean small bowl with an electric mixer until soft peaks form; fold into chocolate mixture, in two batches. Pour mixture into pan.
  • 5
    Bake about 1 1/4 hours. Stand cake in pan for 15 minutes, before turning onto wire rack to cool.
  • 6
    Meanwhile, to make chocolate ganache, stir ingredients in a small saucepan over low heat until smooth.
  • 7
    Arrange the raspberries on the cake; pour the ganache over the cake to partially cover berries. Stand at room temperature until set.


Cake suitable to freeze. Chocolate ganache suitable to microwave.

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