Rating: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Dark Chocolate Raspberry Cake


For Dark Chocolate Cake


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.

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.


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.

Leave a Reply

Your email address will not be published. Required fields are marked *