This Raspberry and Chocolate Cake is a showstopper: tall, dense and layered with matcha cream and fresh raspberries. It looks impressive and tastes even better.
The base is a chocolate mud cake, baked low and slow so the crumb stays tight and the texture rich. For this version I split the cake, spread raspberry jam, add whipped cream and a ring of fresh raspberries before replacing the top layer and piling on matcha-flavoured whipped cream. It’s perfect for celebrations.
Table of Contents
- Why you’ll love this recipe
- Ingredients
- Substitutions and Variations
- Here’s how to make a raspberry and chocolate cake
- Cooking Tips
- Frequently Asked Questions
- Other recipes you might like:
- Chocolate and Raspberry Cake Recipe
Why you’ll love this recipe
- The sponge is made in one bowl, keeping the method simple and reducing washing up.
- Rich chocolate combined with fresh raspberries and matcha whipped cream makes a delightful celebration cake.
- Versatile — you can swap in other berries if you prefer.
- The fudgy mud cake texture pairs beautifully with the bright, tart raspberries.
Ingredients
See recipe card below for exact measurements and the full ingredient list.
Vegetable oil – keeps the cake moist and helps create the dense mud-cake texture.
Caster sugar – also known as superfine sugar in some regions.
Cocoa powder – either Dutch-processed or natural will work.
Plain flour – also called all-purpose flour.
Double cream – (heavy cream in the US) for whipping and filling.
Matcha powder (optional) – adds a subtle grassy note that balances the chocolate and raspberry.
Raspberry jam – choose a good-quality jam, ideally not overly sweet.
Substitutions and Variations
Fruit – Although this recipe uses raspberries, other berries work well. Sliced strawberries or pitted cherries make tasty alternatives; match your jam to the fruit you choose.
Matcha cream – optional. You can use plain sweetened whipped cream if you prefer. If you use matcha, add it to taste as strengths vary. A drop of food coloring will intensify the green if desired.
Here’s how to make a raspberry and chocolate cake
This is a step-by-step overview; refer to the recipe card at the end for precise quantities and full instructions.
ONE: Preheat the oven to 150°C fan (170°C conventional). Line an 8-inch round tin with baking paper and spray with oil. Add eggs and sugar to a stand mixer bowl or a large mixing bowl if whisking by hand.
TWO: Beat the eggs and sugar until light and foamy, about five minutes with an electric mixer.
THREE: With the mixer on low, slowly pour in melted chocolate and oil.
FOUR: Scrape the bowl, add flour, cocoa, bicarbonate of soda and salt, then pour in the water and mix until smooth.
FIVE: Pour the batter into the tin and bake for 60–70 minutes, or until a skewer comes out clean. Cool completely in the tin—overnight cooling gives a great fudgy texture.
SIX: Combine icing sugar and double cream. Set aside two-thirds in a bowl and whip the smaller portion to soft peaks. Carefully slice the cake into two layers.
SEVEN: Spread the bottom layer with raspberry jam, arrange raspberries around the edge, and fill the centre with whipped cream.
EIGHT: Sandwich the layers, whip the remaining cream with matcha until thick, spoon it onto the top, and finish with extra raspberries, mint and grated chocolate.
Cooking Tips
Electric whisk: An electric whisk or stand mixer makes light work of aerating the eggs and sugar. Hand-whisking works but takes more effort.
Slicing the cake: Use a sharp serrated knife to slice horizontally. For lifting the top layer, support it with multiple spatulas or ask for help to move it in one piece.
Frequently Asked Questions
A mud cake is dense, rich and intensely chocolatey. It’s baked at a lower temperature and longer time than a typical sponge, resulting in a tighter, fudgier crumb rather than a light, airy texture.
No. Any berry will work—match the jam to the fruit you choose for the best flavour pairing.
Yes. You can bake the sponge a day ahead and cool it in the tin for a fudgy texture, then assemble on the day you serve. The finished cake can be refrigerated for a day; bring it to room temperature before serving.
You can freeze the sponge wrapped tightly in clingfilm for up to three months. Thaw overnight at room temperature before using.
Yes—thaw and drain them well to avoid excess moisture. The flavour will remain good though they may be less visually perfect.
Other recipes you might like:
If you enjoyed this raspberry and chocolate cake, try other easy baking recipes on the site such as moist chocolate bakes, cheesecakes or fruit-based cakes for more inspiration.
Easy Baking Recipes
Moelleux au Chocolat (Melt in the Middle Chocolate Cake)
Easy Baking Recipes
Pistachio Raspberry Cake
Easy Baking Recipes
Chocolate Mud Cake with Malted Whipped Cream
Easy Baking Recipes
Clafoutis aux Cerises (French Cherry Dessert)
If you try this raspberry and chocolate cake or any recipe from the site, please leave a comment to let us know how it turned out.
Chocolate and Raspberry Cake
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Ingredients
For the cake:
- 150 g plain flour
- 50 g cocoa powder
- ¼ tsp bicarbonate of soda
- 1 tsp salt
- 3 eggs
- 240 g caster sugar
- 160 g milk chocolate, melted
- 110 ml vegetable oil
- 200 ml water
For the whipped cream:
- 600 ml double cream
- 2 heaped tbsp icing (powdered) sugar, sieved
- 1 heaped tbsp good quality matcha, optional – taste and adjust
For the topping:
- 600 g raspberries, approx
- 3 tbsp raspberry jam
Instructions
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Preheat the oven to 150°C fan / 170°C conventional. Line an 8-inch round tin with baking paper and spray with oil.
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Add eggs and sugar to a stand mixer or use electric beaters and whisk until light and foamy, about five minutes.
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With the mixer on low, pour in melted chocolate and oil. Scrape the bowl, then add flour, cocoa, bicarbonate of soda and salt.
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Pour in the water and mix until combined, scraping down the sides to avoid lumps.
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Pour the batter into the tin and bake for 60–70 minutes or until a skewer inserted in the centre comes out clean. Cool completely in the tin.
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Mix icing sugar with double cream. Put two-thirds into a bowl and whip the smaller portion to soft peaks.
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Carefully slice the cake into two layers. Spread the bottom layer with raspberry jam, arrange raspberries around the edge and fill the centre with whipped cream. Use spatulas to support the top layer when lifting.
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Sandwich the layers together.
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Whip the remaining cream with matcha until thick. Spoon this matcha cream on top and scatter extra raspberries, mint and grated chocolate.
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Serve and enjoy.
Notes
To store: Keep the cake in an airtight container or well-wrapped in the fridge for up to three days. Remove about 20–30 minutes before serving to bring it closer to room temperature.
To freeze: Cool the sponge completely, wrap tightly in clingfilm and freeze for up to three months. Thaw overnight at room temperature before using.
Make ahead: Bake the sponge a day ahead for optimal texture and assemble or decorate on the day you plan to serve. Whipped cream can be made a day ahead and stored in an airtight container in the fridge—bring to room temperature before use.
Fruit: Swap raspberries for any berry and match the jam to that fruit.
Matcha cream: Optional—taste and adjust the matcha amount, and add coloring only if you want a brighter green.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.