Chocolate Raspberry Cake

This 3-layer chocolate raspberry cake is made with rich chocolate sponge, fluffy whipped cream and fresh raspberries, finished with a glossy chocolate ganache. A simple yet impressive bake, perfect for celebrations or weekend indulgence.

Ingredients

For the cake

• 225 g butter
• 225 g Callebaut Dark Chocolate 811
• 6 eggs
• 225 g caster sugar
• 150 g plain flour
• 150 g ground almonds

For the whipped cream filling

• 300 ml double cream
• 3 tbsp caster sugar

For the filling

• 150–200 g Colac Raspberry filling

For the ganache glaze

• 100 g butter
• 100 g Callebaut Dark Chocolate 811
• 100 g icing sugar
• 3 tbsp whole milk

Method

Make the sponge layers

1. Preheat the oven to 180 °C (160 °C fan).
2. Melt 225 g butter with 225 g chocolate in a saucepan over low heat. Set aside to cool slightly.
3. In a large bowl, whisk together the 6 eggs and 225 g sugar until pale and frothy.
4. Slowly pour in the melted chocolate mixture and whisk until smooth.
5. Fold in the flour and ground almonds until fully combined.
6. Grease and line three 20 cm round tins. Divide the batter.
7. Bake for 30–35 minutes, or until a skewer comes out with just a few moist crumbs.
8. Cool completely on a wire rack.

Whip the cream

1. In a clean bowl, whip the 300 ml double cream with 3 tbsp sugar until soft peaks form.
2. Keep chilled until ready to use.

Assemble the cake

1. Place the first layer on a serving board. Spread some of the raspberry filling onto the cake and top with some of the cream. Place the second layer on top.
2. Repeat with the second layer.
3. Top with the third layer.

Make the ganache glaze

1. Melt 100 g butter and 100 g chocolate together over low heat.
2. Stir in 100 g icing sugar and 3 tbsp milk until smooth and glossy.
3. Let it cool slightly to thicken, then pour over the cake, letting it drip down the sides.

Finishing touches

• Chill the cake for at least 30 minutes before serving.
• Decorate with extra raspberries or chocolate curls if desired.