Raspberry Chocolate Sandwich Cake

    (141)
    2 hours 45 minutes

    A fantastic, moist, rich cake that will have all chocolate lovers happy. It's best to use frozen raspberries so the cake doesn't get soggy with berry juice.


    142 people made this

    Ingredients
    Serves: 12 

    • Cake
    • 375g dark chocolate
    • 7 eggs, separated
    • 250g butter
    • 1 1/2 cups white sugar
    • 1 1/2 teaspoons vanilla essence
    • 1 cup (125g) plain flour
    • 1/2 cup white sugar
    • Icing
    • 3/4 cup heavy whipping cream
    • 185g dark chocolate
    • Filling
    • 125g frozen raspberries, thawed
    • 3 tablespoons seedless raspberry jam

    Directions
    Preparation:1hour  ›  Cook:45min  ›  Extra time:1hour cooling  ›  Ready in:2hours45min 

    1. Cake: Preheat oven to 150 degrees C. Line bottoms of two 23cm cake tins with greaseproof paper.
    2. Melt the dark chocolate in the top of a double boiler or in a microwave. Cool and beat in egg yolks.
    3. In a large bowl, beat butter or margarine, sugar and vanilla until light and fluffy. Add chocolate mixture and continue beating until smooth. Stir in flour until just combined.
    4. In another bowl, beat the egg whites until foamy. Gradually beat in 1/2 cup sugar and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared cake tins and smooth tops.
    5. Bake until a toothpick stuck into the centres of the cakes comes out with moist crumbs, about 45 minutes. Cool in cake tins.
    6. Icing: In a saucepan, bring cream just to a boil. Chop the dark chocolate and stir into the cream. Remove saucepan from heat and continue stirring until smooth. Pour icing into bowl and press a sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
    7. Filling: Drain the thawed raspberries, if necessary then combine with the jam.
    8. To Assemble: Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate icing.

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    Reviews and Ratings
    Global Ratings:
    (141)

    Reviews in English (117)

    by
    95

    I normally follow the recipe exactly the first time through but this time I was having company and I wanted it to be beautiful. I not only doubled the raspberry filling, but I cooked the berries on top of the stove with sugar, cornstarch and a raspberry liqeuer. This way the cake presented well and didn't get soggy with berry juice. Good cake Roz.  -  26 Mar 2003  (Review from Allrecipes USA and Canada)

    by
    72

    This was a fantastic, rich, gooey cake that had every chocolate lover happy. I made this cake for a friend's birthday and now everyone wants me to make their cakes from now on. Thanks for the recipe! DELICIOUS! **If you don't like dark chocolate, I would suggest using more of the semi-sweet to milk-chocolate squares instead. It was a little too rich for me, but everyone else loved it. Also, I used buttercream frosting instead of the frosting listed. It gave me more room for creativity and evened out the bitterness in the chocolate. For the raspberry filling, I cooked it with raspberry liquor, doubled the raspberries, raspberry preserves (seedless), and a little cornstarch to make it more of a gel. I filled the cake and then used the rest for the the top.  -  23 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    49

    This cake was pretty awesome. A tad bitter for my taste, but anyone that likes chocolate would love this. I couldn't swallow it without milk. The baking time is too much. The batter is very thick and brownie like, and so I checked it every 5 mins after 25 mins of baking. A lot of people wrote that the cake was too crumbly. That might be because it was over baked, or maybe the eggs weren't beat enough. I had to beat my eggs by hand. Also, the filling was too little. 4oz is just not enough. I had 6 oz of raspberries. For every ounce of raspberry, i added .75 oz jam. If some people want the cake to be sweeter, strawberry would probably work. And the frosting. Some people said it was too thick, that might be because the cream was boiled too long. And if it was too liquidy, maybe it needed to cool more. My cake looked so pretty that I didn't feel like eating it. hehe. And as the title says, the cake IS very fudgy...  -  26 Aug 2005  (Review from Allrecipes USA and Canada)

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