Nigella’s Chocolate Raspberry Cake is made with flour, cocoa powder, unsalted butter, raspberry liqueur, sugar, dark chocolate, black coffee, water, eggs, and raspberries, creating a tasty chocolate dessert that takes 1 hour and 15 minutes to be ready!
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Chocolate Raspberry Cake Recipe:
- Decadent Indulgence: Rich chocolate and tart raspberries combine for a flavor explosion.
- Simple Elegance: Easy to make yet impressive, ideal for both casual gatherings and special occasions.
- Crowd Pleaser: Loved by all ages, it’s a guaranteed hit at parties and family gatherings.
❓ What Is Nigella’s Chocolate Raspberry Cake Recipe?
Nigella’s Chocolate Raspberry Cake features a moist chocolate sponge crafted of flour, cocoa powder, unsalted butter, raspberry liqueur, sugar, dark chocolate, black coffee, water, and eggs, filled with juicy raspberries, and dusted with icing sugar.
🍇 Nigella Chocolate Raspberry Cake Ingredients
- 185 grams of self-raising flour
- 30 grams of cocoa powder
- 250 grams unsalted butter (plus extra for greasing the tin)
- 1 tablespoon Chambord (raspberry liqueur), optional
- 95 grams caster sugar
- 95 grams of light brown muscovado sugar
- 250 grams of good dark chocolate (70% cocoa solids), broken into squares
- 185 milliliters of black coffee and 185ml water (or 2 teaspoons of instant coffee made up with 370ml water)
- 2 large eggs (at room temperature, slightly beaten)
- 250 grams of raspberries (plus extra to serve)
- Approx. ½ teaspoon icing sugar (for serving)
🥮 How To Make Nigella Chocolate Raspberry Cake
- Preheat the oven to 180°C/160°C Fan/350°F. Butter a 22–23cm (9-inch) springform cake tin and line the base with baking parchment.
- In a thick-bottomed saucepan, stir over low heat until everything melts and the mixture becomes thick and glossy. Remove from heat and let it stand for a couple of minutes.
- Stir the flour and cocoa mixture into the pan. Beat well until smooth and glossy. Gradually beat in the eggs. The mixture will be runny—this is normal.
- Pour about half of the batter into the prepared tin, covering the base with approximately 2cm of the mixture.
- Scatter the raspberries over this layer, then pour the remaining batter on top. Push any protruding raspberries back under the batter with your hand.
- Place in the preheated oven and bake for 40–45 minutes. The top should be firm and slightly cracked, but don’t use a skewer to test it. Once baked, remove from the oven and place on a rack.
- Leave in the tin for 15 minutes before removing the sides of the tin, keeping the cake on its base.
- Dust with a little icing sugar pushed through a tea strainer just before serving.
đź’ Recipe Tips
- Use Good Quality Chocolate: Opt for dark chocolate with at least 70% cocoa solids for the best flavor.
- Room Temperature Eggs: Ensure eggs are at room temperature for smoother incorporation into the batter.
- Gentle Folding: Be gentle when folding in the flour mixture to maintain the cake’s airy texture.
- Even Distribution: Distribute raspberries evenly to ensure every bite bursts with fruity goodness.
🍨 What To Serve With Chocolate Raspberry Cake?
Serve slices of Chocolate Raspberry Cake with a dollop of whipped cream, a scoop of chocolate caramel ice cream, a cup of express coffee, or a glass of fresh berry juice.
🎚 How To Store Leftovers Chocolate Raspberry Cake?
- In The Fridge: Store leftover chocolate raspberry cake in an airtight container in the fridge for up to 5 days.
- In The Freezer: Wrap leftover chocolate raspberry cake slices tightly in plastic wrap and aluminum foil before freezing for up to 3 months.
🥵 How To Reheat Leftovers Chocolate Raspberry Cake?
- In The Oven: Preheat oven to 300°F then arrange leftover chocolate raspberry cake slices on a baking sheet and heat for 10 to 15 minutes until warmed through.
- In The Microwave: Heat leftover chocolate raspberry cake slices in a microwave-safe plate on medium power for 10 to 20 seconds until heated.
FAQs
Can you use frozen raspberries in a chocolate raspberry cake?
Yes, frozen raspberries work well in chocolate raspberry cake, providing the same burst of flavor and texture when baked.
How do I stop my chocolate raspberry cake from cracking?
To prevent your chocolate raspberry cake from cracking, ensure it’s not over-baked, maintaining a firm yet slightly cracked top.
Why is my chocolate raspberry cake dense?
Your chocolate raspberry cake might turn out dense if the batter is over-mixed, leading to a dry texture.
Why did my chocolate raspberry cake raw in the middle?
Your chocolate raspberry cake might remain raw in the middle if you open the oven door too frequently before it sets.
Try More Nigella Lawson Recipes:
Nigella Chocolate Raspberry Cake Nutrition Facts
Amount Per Serving
- Calories 260
- Total Fat 15g
- Saturated Fat 2.3g
- Sodium 60mg
- Total Carbs 28g
- Net Carbs 28g
- Dietary Fiber 0g
- Total Sugars 18g
- Protein 4g
Nigella Chocolate Raspberry Cake
Description
Nigella’s Chocolate Raspberry Cake is made with flour, cocoa powder, unsalted butter, raspberry liqueur, sugar, dark chocolate, black coffee, water, eggs, and raspberries, creating a tasty chocolate dessert that takes 1 hour and 15 minutes to be ready!
Ingredients
Instructions
- Preheat the oven to 180°C/160°C Fan/350°F. Butter a 22–23cm (9-inch) springform cake tin and line the base with baking parchment.
- In a thick-bottomed saucepan, stir over low heat until everything melts and the mixture becomes thick and glossy. Remove from heat and let it stand for a couple of minutes.
- Stir the flour and cocoa mixture into the pan. Beat well until smooth and glossy. Gradually beat in the eggs. The mixture will be runny—this is normal.
- Pour about half of the batter into the prepared tin, covering the base with approximately 2cm of the mixture.
- Scatter the raspberries over this layer, then pour the remaining batter on top. Push any protruding raspberries back under the batter with your hand.
- Place in the preheated oven and bake for 40–45 minutes. The top should be firm and slightly cracked, but don’t use a skewer to test it. Once baked, remove from the oven and place on a rack.
- Leave in the tin for 15 minutes before removing the sides of the tin, keeping the cake on its base.
- Dust with a little icing sugar pushed through a tea strainer just before serving.
Notes
- Use Good Quality Chocolate:Â Opt for dark chocolate with at least 70% cocoa solids for the best flavor.
Room Temperature Eggs:Â Ensure eggs are at room temperature for smoother incorporation into the batter.
Gentle Folding: Be gentle when folding in the flour mixture to maintain the cake’s airy texture.
Even Distribution:Â Distribute raspberries evenly to ensure every bite bursts with fruity goodness.