Warm chocolate and raspberry fudge cake

Indulge in the ultimate dessert experience with our warm chocolate and raspberry fudge cake recipe! Featuring rich dark chocolate, luscious raspberry jam, and a blend of all-purpose and self-raising flours, this cake is a decadent treat. Perfect for special occasions or a cozy night in, it’s easy to make and impossible to resist.

  • 31 Jan 2025
  • Cook time 70 min
  • Prep time 45 min
  • 12 Servings
  • 7 Ingredients

Warm chocolate and raspberry fudge cake

Indulge in the decadent delight of our Warm Chocolate and Raspberry Fudge Cake. This dessert melds the rich flavors of dark chocolate and cocoa with the fruity sweetness of raspberry jam, creating an unforgettable treat perfect for any occasion. If you're a fan of moist, fudgy cakes with a touch of fruity zing, this recipe is a must-try.

Ingredients:

1/2 cup butter
110g
1/3 cup dry cocoa powder
50g
1 cup dark chocolate
230g
3 eggs
150g
3/4 cup all-purpose white wheat flour
90g
1/2 cup self-raising flour
72g
1/2 cup raspberry jam
110g
1/3 cup heavy whipping cream
72g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
2. Melt the Chocolate Mixture:
- In a medium saucepan over low heat, melt 1/2 cup butter and 1 cup chopped dark chocolate. Stir continuously until the mixture is smooth and well-combined. Remove from heat and let cool slightly.
3. Prepare the Wet Ingredients:
- In a large mixing bowl, whisk together 3 eggs until they are light and frothy. Add the melted chocolate mixture to the eggs, mixing well to combine.
4. Add the Dry Ingredients:
- In a separate bowl, sieve together 3/4 cup all-purpose flour, 1/2 cup self-raising flour, and 1/3 cup dry cocoa powder to remove any lumps.
- Gradually add the dry mixture into the chocolate-egg mixture. Stir until just combined.
5. Incorporate the Raspberry Jam:
- Gently fold in 1/2 cup raspberry jam into the batter. Be sure the jam is evenly distributed but do not overmix.
6. Pour into the Pan:
- Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
7. Bake:
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (the cake should be fudgy).
8. Prepare the Whipped Cream:
- While the cake is baking, whip 1/3 cup heavy whipping cream until it forms soft peaks. You can do this with an electric mixer or by hand with a whisk.
9. Cool and Serve:
- Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool slightly. The cake is best served warm.
- Cut the cake into slices and serve with a dollop of the freshly whipped cream on top.

Tips:

- Ensure that your butter and eggs are at room temperature before combining them with other ingredients for a smoother batter.

- Use high-quality dark chocolate for a richer and more intense chocolate flavor.

- Be careful not to over-mix the batter to keep the cake tender and fudgy.

- You can substitute fresh raspberries for the jam if you prefer a more textured fruit component.

- Serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.

There you have it—a luxurious, warm Chocolate and Raspberry Fudge Cake that is sure to impress family and friends alike. The combination of rich chocolate and the fresh burst of raspberry not only satisfies your sweet tooth but also adds a layer of gourmet flair to your dessert table. Enjoy every warm, melty bite!

Nutrition Facts
Serving Size77 grams
Energy
Calories 190kcal10%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 27g8%
Fiber 4.16g11%
Sugar 9g9%
Fat
Fat 20g24%
Saturated 6g21%
Cholesterol 80mg-
Vitamins
Vitamin A 120ug13%
Choline 50mg9%
Vitamin B1 0.06mg5%
Vitamin B2 0.08mg6%
Vitamin B3 0.32mg2%
Vitamin B6 0.02mg1%
Vitamin B9 16ug4%
Vitamin B12 0.14ug6%
Vitamin C 0.84mg1%
Vitamin E 0.21mg1%
Vitamin K 1.03ug1%
Minerals
Calcium, Ca 22mg2%
Copper, Cu 0.20mg22%
Iron, Fe 3.30mg30%
Magnesium, Mg 70mg17%
Phosphorus, P 80mg6%
Potassium, K 120mg3%
Selenium, Se 8ug14%
Sodium, Na 22mg2%
Zinc, Zn 0.62mg6%
Water
Water 20g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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