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.
- 09 Apr 2025
- Cook time 70 min
- Prep time 45 min
- 12 Servings
- 7 Ingredients
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:
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.
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 Size | 77 grams |
| Energy | |
| Calories 190kcal | 10% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 4.16g | 11% |
| Sugar 9g | 9% |
| Fat | |
| Fat 20g | 24% |
| Saturated 6g | 21% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 50mg | 9% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.32mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 0.84mg | 1% |
| Vitamin E 0.21mg | 1% |
| Vitamin K 1.03ug | 1% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.20mg | 22% |
| Iron, Fe 3.30mg | 30% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 120mg | 3% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 22mg | 2% |
| Zinc, Zn 0.62mg | 6% |
| 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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