Warm chocolate and raspberry fudge cake
This Warm Chocolate and Raspberry Fudge Cake combines rich dark chocolate and cocoa with sweet raspberry jam, resulting in a moist, fudgy dessert that's perfect for any occasion. Serve it warm with whipped cream for an indulgent treat.
Cook time 70 min
Prep time 45 min
Ingredients:
1/2 cup butter1/3 cup dry cocoa powder
1 cup dark chocolate
3 eggs
3/4 cup all-purpose white wheat flour
1/2 cup self-raising flour
1/2 cup raspberry jam
1/3 cup heavy whipping cream
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.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
- 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.
- 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.
- 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.
- Gently fold in 1/2 cup raspberry jam into the batter. Be sure the jam is evenly distributed but do not overmix.
- Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
- 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).
- 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.
- 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.
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!
Warm chocolate and raspberry fudge cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for about 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs for a fudgy texture.
If you don't have self-raising flour, you can substitute it with all-purpose flour. For every cup of self-raising flour called for, add 1 teaspoon of baking powder to the all-purpose flour to achieve a similar effect.
Store any leftover fudge cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Reheat slices in the microwave for a few seconds before serving for a warm treat.
You can use fresh raspberries instead of raspberry jam. However, be aware that the cake may be less sweet and could require additional sugar to balance the tartness.
This recipe is designed for a 9-inch (23cm) round cake pan. If using a different pan size, adjust the baking time accordingly, as smaller or larger pans can affect the cake's cooking time.
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.
Nutrition per serving
12 ServingsCalories 190kcal
Protein 6g
Carbohydrates 27g
Fiber 4.16g
Sugar 9g
Fat 20g
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