This Ultimate Chocolate Raspberry Fudge Cake is a dessert that will always make people say “Wow”. This cake is rich, velvety and full of that perfect balance between sweet and tart that can only be achieved by chocolate and raspberries. Each bite is a combination of comfort and luxury – soft fudge, juicy raspberries and glossy chocolate that melts on your tongue.

This is the cake I turn to when I’m looking for something special that doesn’t require hours of cooking. This cake is beautiful enough to serve at birthdays or romantic dinners, but it’s also easy enough to make for a Sunday treat. Let’s get into the recipe to make you fall back in love with chocolate.

Why You Will Love This Recipe

• No fancy ingredients — just pantry staples and fresh raspberries.
• Texture that is foolproof. Rich, moist, and fudge like every time.
• Perfect balance. Dark chocolate richness and raspberry tartness keep things from becoming too sweet.
• This looks impressive. It’s actually quite easy to make even if you are not a professional baker.

Is this a healthy recipe?

It’s still dessert, but you can improve it.

• Raspberries contain antioxidants and fiber.
• Dark chocolate (70-80% cocoa) is a healthy way to reduce sugar and increase fat.
• You can substitute a little sugar with coconut sugar, or reduce the amount by 10-20% without sacrificing flavor.
• This cake is so rich and delicious that you will not need to eat much.

Ingredients

For the Cake

• 1 3/4 cups (220 g) all-purpose flour
• Unsweetened cocoa Powder (Dutch processed preferred) 3/4 cup (75g)
• 1 1/2 tsp Baking Powder
• 1 tsp of baking soda
• Half a teaspoon of salt
• Sugar – 1 1/2 cups (300g)
• 1/4 cup (or 170 mls) of vegetable oil
• 2 large eggs, room temperature
• Use 1 cup of full-fat yogurt or sourcream (240 ml).
• To bloom the cocoa, use 1 cup (240ml) of hot water or coffee.
• 1 tsp vanilla extract

Raspberry Layer

• 1 cup fresh raspberrys (plus additional for topping).
• Use 2 tbsp of seedless raspberry jam to enhance the flavor.
• Lemon juice, 1 tbsp

Chocolate Fudge Ganache

• 8 oz (225 g) dark chocolate (70%) chopped
• 1 cup (240 ml) heavy cream
• 2 tbsp of unsalted butter
• Salt is a pinch

What You Will Need

• Two 8-inch round pans
• Parchment paper
• Mixing bowls (or stand mixers)
• Saucepan for ganache
• Spatulas and offset knives
• Cooling rack

Quick Info

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total time: > 1 hour
• Servings : 12 Slices

Nutrition (per slice)

• Calories: 420
• Protein: 5 g
• Carbs: 45 g
• Sugar: 28 g

Chocolate raspberry fudge cake

Step-by-step instructions

Preheat and Prepare Your Pans (5 minutes)

Pre heat the oven to 350degF (or 175degC) and prepare your pans. Prepare two 8-inch pans by greasing them, lining the bottoms of the pans with parchment paper, and lightly greasing the parchment. It makes it easy to remove the cakes.

Mix the dry ingredients for 2 minutes

In large bowl, combine 1 3/4 cups of flour, 3/4 cup of cocoa powder and 1 1/2 teaspoons baking powder, baking soda, 1/2 teaspoon salt. The mixture should be homogeneous and free of lumps.

Combine wet ingredients in a bowl (3 minutes)

In a separate bowl, whisk together 1 1/2 cups sugar and 3/4 cup oil. Add 2 eggs and 1 cup of sour cream or yogurt. Finish by adding 1 tsp. Vanilla.

Add Hot Coffee or Water to Bloom the Cocoa (1 minute)

Add 1 cup of hot water or coffee to the mixture and whisk it. The cocoa will bloom in the liquid for one minute. The batter will become thinner and take on a dark, glossy chocolate color. This is perfectly normal.

Combine Wet and Dry Mixtures (2–3 minutes)

Pour wet ingredients in the dry bowl. Stirring with a whisk or spatula until combined is the best way to do it. When you no longer see any streaks of dry batter, stop. Expect a slightly runny batter.

Divide and Bake (35 minutes)

Pour the batter into two pans evenly. Tap lightly the pans on the counter in order to release any air bubbles. Bake for approximately 35 minutes. When a toothpick is inserted into the middle, it comes out with moist crumbs and not wet batter. When touched, the top should spring back slightly.

Cool the Cakes (10 + 45 minutes)

Let cakes cool in pans for 10 min. Allow the cakes to rest in the pans. It helps to set the structure so that they won’t break when removed.

Invert the cake onto the wire rack and peel off the parchment. Let cool to room temperature. Use a knife to run around the edges of the pan. Don’t frost a warm cake, or the ganache may slide.

Make the Raspberry Filling (5 minutes)

In small bowl, gently mash one cup of fresh raspberries. If using seedless raspberry jam and 1 tbsp. lemon juice. Keep some chunks in the filling for texture. Add a pinch of sugar to taste if necessary.

Prepare the Chocolate Ganache (10 minutes)

Heat one cup of heavy cream in a small pan until it begins to simmer. Remove the pan from the heat and add 8 oz of chopped dark chocolate, along with 2 tbsp of butter. Stir until glossy and smooth after 1 minute. Allow the ganache to cool for a few minutes, until it becomes slightly thicker but still pourable.

Use a serrated blade to level the tops of the cakes, if they are rounded. Keep the scraps to snack on..,

Level the Cakes (optional, 2 minutes)

Place your first cake layer onto the serving plate. Spread the raspberry filling evenly over the top. Leave a 1/4 inch border to prevent the filling from oozing out when adding the second layer. Then, place the second layer of cake on top and gently press it to make sure that it is level.

Add Toppings and Chill (30–60 minutes)

Pour ganache in the middle of the top layer, and use an offset spoon to push the ganache outwards so that it drips on the sides. Pour ganache carefully over the edges if you want a cleaner drip. Smoothen the top. The ganache will set into a glossy fudge-like finish.

Slice and Serve (5 minutes)

Add fresh raspberries and any other optional toppings. The ganache will firm up and the filling will set if you refrigerate the cake for at least 30-60 minutes. Bring the cake to room temp for 20-30 mins before serving if you are going to serve it later. This will ensure the texture of the cake is soft and fluffy.

Store and Reheat (for later)

To make neat slices, warm a sharp knife under hot water and wipe it off. Then, make one clean cut. Repeat the process, dipping the knife in hot water and heating it between cuts.

Microwave a single slice for 15 seconds to revive the gooey feel of a freshly baked cookie. Do not overheat.

Chocolate Raspberry Fudge Cake: Tips and Tricks for the Best Cake

• For a richer chocolate flavor, use high-quality cocoa butter.
• You won’t even taste the coffee if you add hot coffee.
• Before adding the ganache, make sure that your cake layers have completely cooled down.
• Dip your knife into hot water, and wipe it between each cut.
• If serving the cake later, chill it but let it rest for at least 20 minutes.

Top Ideas

• Vanilla or raspberry ice-cream
• Vanilla whipped cream
• Dark chocolate shavings or white chocolate drizzle
• Fresh raspberries with mint leaves
• Nuts (almonds or hazelnuts) toasted
• Dusting powdered cocoa or sugar

Fun Variations

• Peanut Butter Fudge: Add 1/4 Cup peanut butter to the Ganache for a sweet-salty twist.
• Nutella Cake: Add 1/2 cup Nutella to the ganache, and then top with hazelnuts.
• Banana Chocolate Raspberry Mug Cake Mix mashed bananas, cocoa powder, flour, sugar and milk in a mug, then microwave for 90 seconds.
• Vegan and Gluten-Free Option: Use flax eggs, plant-based yogurts, gluten-free wheat flour, and dairy free chocolate.

Perfect Drink Pairings

• Espresso or strong black coffee
• Cold milk (classic combo)
• Raspberry Black Tea or Earl Gray
• Enjoy a glass of Red Dessert Wine to make something special.

How to store

• Cover the cake and keep it in the refrigerator for up to three days.
• Let it sit at room temp for about twenty minutes before serving.
• For a warm, gooey texture, microwave a slice for 10 to 15 seconds.
• You can freeze the cake layers without frosting for up to one month. Just wrap them in plastic.

FAQs

1. Can I use frozen raspberrys for the filling instead of fresh?

Yes, absolutely. You can mix them after they have been thawed and drained of any liquid. You can simmer them on the stove for a few moments to thicken their texture if they release too many juices. This will make the filling more rich and less liquid.

2. What is the best cocoa powder to use for this cake?

If you can, use Dutch-processed Cocoa. It is smoother and darker. It also has a rich chocolate flavor. The natural cocoa will also work, but it’s a little tangier and lighter in color.

3. What went wrong when my cake was dry?

It is likely that the oven was set to a higher temperature or for a longer time. Each oven is different, so check at 30 minutes. Don’t overmix your batter, as this can result in a dense and dry product.

4. Can I make this recipe without eggs?

Yes! You can replace each egg with 14 cup of applesauce, or half a banana. The texture is slightly denser, but it’s still delicious.

5. How do I make my ganache smooth?

Allow the cream to sit on top of the chocolate until it cools for one minute. Then stir. Whip slowly, in small circular motions from the center to the outside. When you whisk or rush too quickly, air bubbles are introduced and the shine is dulled.

6. What can I substitute for sourcream?

Both plain Greek yogurt and buttermilk work. These ingredients keep the cake moist and soft while adding a slight tang that balances the chocolate.

Final Thoughts

This Ultimate Chocolate Raspberry Fudge Cake doesn’t just serve as dessert. It’s also a celebration of joy, comfort and pure happiness. Rich chocolate and vibrant raspberries hit all the right notes. This cake is perfect for any occasion, whether it’s a birthday or a date night.

I’d love to see your version. Tag me on social media or send it my way! I’m excited to see what you come up with.