Dark Chocolate Raspberry Cake

Rating: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Dark Chocolate Raspberry Cake


For Dark Chocolate Cake

  • ¾ cups All purpose Flour
  • ½ cup Cocoa powder
  • ½ cups Caster sugar
  • ½ teaspoons instant coffee
  • ½ cup dark chocolate chips
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • Pinch of salt
  • ½ cup Sour cream
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla essence
  • ¼ cup warm milk
  • For Chocolate buttercream
  • ½ cup butter (room temperature)
  • ⅔ cup cocoa powder
  • 3 cups Icing sugar
  • ⅓ cup Cream
  • 1 teaspoon vanilla essence
  • Handful of fresh Raspberries
  • Grated white chocolate for garnishing


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For Dark Chocolate Cake

Preheat oven to 180° C or 350° F.  Butter and flour a 7-inch round cake pan.

In a large bowl, sift the flour, cocoa, sugar, coffee, salt, baking soda, baking powder and chocolate chips.

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Add the wet ingredients to the dry mixture.

Nicely fold everything together until a homogenous batter is formed.

Pour in prepared tin and bake for 35-40 minutes or until a toothpick inserted in the center  comes out with moist crumbs.

Let it cool completely before frosting.

For Chocolate Buttercream

Sift the icing sugar with cocoa powder in a big bowl. Add in the melted butter and cream. Whisk until the frosting comes together. Fold in Vanilla essence.

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Invert the cooled cake on a cake stand or plate. Spread the chocolate buttercream in a even layer on top of the cake. Decorate with fresh raspberries and grated white chocolate.


I had some buttercream left after frosting the cake which I later used to frost some chocolate cookies.

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