Chocolate & raspberry birthday cake

Total time: 2hr 40m
Preparation Time: 75m

For 16 piece

Nutritional Information

Contains 550 Kcal, 8g Protein, 40g Carbohydrates, 38g Fat


  • Sponge
  • 150 g dark chocolate (72% cocoa), finely chopped
  • 150 g butter
  • 75 g cane sugar
  • 5 egg yolk
  • 5 egg whites
  • 2 pinches salt
  • 150 g shelled ground almonds
  • 150 g white flour
  • 1 tsp baking powder
  • Raspberry ganache
  • 150 g frozen raspberries, defrosted
  • 2 tbsp preserving sugar (Coop)
  • 1.25 dl cream
  • 100 g dark chocolate, finely chopped
  • Thick icing
  • 100 g butter
  • 200 g dark chocolate, finely chopped
  • 100 g icing sugar
  • Runny icing
  • 60 g dark chocolate, finely chopped
  • 1 pinch salt
  • 0.5 dl cream
  • Decorate
  • 100 g frozen raspberries
  • 50 g chocolate shavings
  • Utensils
  • For 1 spring form tin approx. 18 cm diameter, greased and floured

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  • Sponge

    Melt the chocolate in a thin-sided bowl over the gently boiling bain-marie, ensuring that the bowl does not touch the water. Stir the chocolate until smooth. Beat the butter in a bowl until soft. Add the sugar and mix for a further 2 mins. Add the egg yolks one at a time and continue to mix until the mixture turns paler in colour. Stir in the slightly cooled chocolate. Beat the egg whites with the salt until stiff. Add half the sugar and continue beating until the egg whites turn glossy. Add the remainder and briefly continue beating. Stir half of the egg whites into the chocolate mixture. Mix together the almonds, flour and baking powder and carefully fold in, in layers, with the remainder of the egg whites, then transfer to the prepared tin and level off.
  • Bake

    For approx. 55 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin, turn out onto a rack and leave to cool. Slice the cake crosswise into four sections.
  • Raspberry ganache

    Cover and simmer the raspberries with the sugar for approx. 5 mins, allow to cool a little, then puree. Heat the cream, remove the pan from the heat. Add the chocolate, melt, and stir until smooth. Stir in the raspberry puree, cover and leave to cool completely. Cover 3 cake bases with the raspberry ganache and precisely lay the bases on top of each other. Lay the fourth base on top, with the baked side facing up, and press down lightly.
  • Thick icing

    Heat the butter in a pan, add the chocolate and melt slowly over a very low heat. Remove the pan from the heat, gradually stir in the icing sugar and stir the icing until smooth. Using a spatula, spread the icing all over the cake.
  • Runny icing

    Heat the cream, remove the pan from the heat. Add the chocolate and salt, melt, and stir until smooth. Pour the icing randomly over the cake, so that it runs over the sides.
  • Decorate

    Top the cake with the raspberries and chocolate shavings. Decorate with birthday candles.

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