Gooey Chocolate and Raspberry Cake

Regular readers – please don’t panic. I don’t intend for cake recipes to become a regular thing on this blog. But I’ve been asked by lots of people to share this particular one, so I thought I’d do that on here. And who knows, you might even enjoy it yourselves 🙂

I have made this cake a number of times, and it’s failed only once, when I used out-of-date baking powder. Very upsetting. Anyway, if you can read Best Before dates, consider this recipe foolproof.  It was originally one from Bill Granger, which I have adapted slightly to make it even easier.

You can serve it hot or cold – it’s always been a 50/50 split amongst my friends as to which way is best. Personally I prefer it after it’s been in the fridge overnight, I really like the texture of the topping when it’s cold. Right, let’s get to it.



For the topping:

  • 100g  good-quality dark chocolate
  • 150g  raspberry jam (I’ve found that seedless works best – widely available in Sainsbos etc)
  • 125ml single cream

For the cake:

  • 35g  good-quality cocoa powder (I use Cadbury Bournville)
  • 65ml milk
  • ½ tsp natural vanilla extractCake!
  • 95g raspberry jam
  • 120g  butter, softened
  • 70g caster sugar (I use golden, but standard works fine too)
  • 2 large eggs
  • 130g  plain flour
  • 1½ tsp baking powder
  • 90g raspberries, plus extra to serve


Preheat the oven to 180°C/350°F/gas mark 4.

Generously grease a 22 cm (8½ in) cake tin – I tend to use a loose-bottomed one, makes it easier to turn the cake out out later. I also put the cake tin onto a baking tray – my loose-bottomed tin has a tendency to leak on occasion.

In a bowl, mix the cocoa powder with 125 ml  boiling water, stirring until smooth, then add the milk, vanilla and jam, whisking to combine.

In a large bowl, cream the butter and sugar together until light and fluffy, then add the eggs one at a time, mixing well after each.

Sift the flour (don’t skip this, it really helps get the right texture), baking powder and a pinch of salt into a separate bowl.

Using a large spoon, fold the dry ingredients and the cocoa mix into the creamed mixture, alternately, then fold the raspberries through.

Pour the mixture into the cake tin and bake for 30 to 35 minutes, or until firm. Leave the cake to cool in the tin for 15 minutes

For the topping, put the dark chocolate, jam and cream into a small pan over a medium heat. Stir until smooth.

Turn the cake out on to a plate. Pour your topping onto the cake, spreading it as you go along (it mostly “ices” itself though)

Serve warm or cold, with fresh raspberries.