This is it: this is the ULTIMATE Chocolate Raspberry Fudge Cake. Inspired by the famous chocolate cake from the opening credits of The Great British Bake Off, this cake is made with layers of moist, rich and decadent chocolate sponge sandwiched with a silky ganache and topped off with fresh raspberries which beautifully balance out the flavor and texture.
And, as a chocolate cake fanatic, I have to say this is the best chocolate cake I've ever made or eaten, which is saying a lot as I've made some incredible chocolate cakes before (such as my famous Chocolate Malt Cake and Easy Chocolate Cake From Scratch loved by many). This cake is far simpler to make and hits all the right spot, so I cannot recommend trying it enough!
WHAT MAKES THIS THE ULTIMATE CHOCOLATE RASPBERRY FUDGE CAKE?
I call this my "ultimate" chocolate raspberry fudge cake because it meets all the criteria an incredible chocolate cake should meet:
- The most divine texture. The cake is moist and velvety, achieved by the addition of brown sugar and sour cream. The ganache is silky and rich. The raspberries are light and fresh. Together, every bite is perfectly balanced in texture
- The perfect chocolate flavor. This cake tastes like chocolate, not sugar like many cakes tend to! And the addition of coffee and blooming the cocoa powder further enhance the chocolate flavor
- A simple, no fuss recipe. This recipe takes only about 30 minutes of active work. The cake comes together in 2 bowls and a whisk (no mixer needed), the ganache is equally simple, the assembly is easy, and there are no fancy ingredients. In short, it is the perfect balance of low effort, high impact!
You will find many recipes for chocolate fudge cakes, including Paul Hollywood's own take. But I like this recipe the most because it is incredibly simple and tastes amazing. There are no complicated steps, the cake is made with cocoa only (no melted chocolate needed), and the result is sublime.
Here are the ingredients you will need to make this Chocolate Raspberry Fudge Cake (see the recipe card at the end of this post for the exact quantities):
- All purpose flour
- Granulated sugar
- Light brown sugar
- Baking powder
- Baking soda
- Vegetable oil
- Sour cream
- Instant coffee
- Boiling water
- Cocoa powder - I strongly recommend Dutch processed!
- Heavy cream
- Dark or semi sweet chocolate
- Unsalted butter
- Fresh raspberries - you may skip them if you don't like them, but I personally think they are needed to round out the flavor and texture of this cake
HOW TO MAKE THIS CHOCOLATE RASPBERRY FUDGE CAKE
First, check out this short video in which I demonstrate how to make this cake:
Now, let's go through the steps one by one:
1. Bake the chocolate cakes
Preheat your oven to 350F and line 2 8" pans with parchment paper.
Whisk together all the dry ingredients except the coffee and cocoa powder. I strongly recommend sifting the flour to ensure it has no lumps in it. Add in the eggs, oil and sour cream, and whisk until combined and no lumps remain.
In a separate bowl, pour the boiling water over the cocoa powder and coffee, and whisk until a shiny mixture forms. This step blooms the cocoa powder, bringing out the lovely chocolatey flavor and aroma.
Fold the bloomed cocoa mixture into the remaining batter, using gentle motions and taking care not to over mix.
Divide the batter between the 2 pans and bake for ~30 minutes or until a toothpick inserted in the center comes out with moist crumbs attached.
Let the cakes cool inside the pans for 15-20 minutes, then turn them out and let them cool down fully.
Tip: I recommend cooling your cakes in the freezer for 1-2 hours. This makes it much easier to cut and frost them!
2. Make the chocolate ganache
While the cakes bake, get working on the chocolate ganache! Add the cream and butter to a saucepan and heat it until the mixture just starts to boil. Pour it over the chocolate in a heatproof bowl. Cover for 5 minutes, then whisk until a smooth, silky ganache forms.
Tip: While whisking ganache, try to use a gentle stirring motion to minimize the amount of air bubbles created. This will help achieve a silky ganache.
Cover the ganache with cling wrap and let it chill thoroughly until it reaches a thick, spreadable consistency. This can take a few hours, and I strongly recommend being patient!
Tip: If you're in a rush, you can pour the ganache into a large tray and then cover and chill so the surface area allows it to cool quicker.
3. Assemble the cake
Once the cakes and ganache are both chilled, you can start with the assembly. First, trim off the domes of the cakes using a large serrated knife; this will help make a level cake with even layers.
Place one cake on a turntable, and add a thick layer of ganache on top, using an offset spatula to spread it out evenly. Cover with the second cake placed upside down. Apply a thin layer of ganache to the top and sides of the cake to lock in the crumbs (this is called the crumb coat). Put the cake back in the fridge or freezer until the crumb coat sets. Then frost it all over with the remaining ganache!
4. Decorate and serve!
I recommend saving the raspberries until you are ready to serve. Once you are, cover the top of the cake with fresh, washed and dried raspberries. Serve and enjoy!
FREQUENTLY ASKED QUESTIONS
This cake should be stored in an airtight container in the fridge, or even kept in the freezer. Once the raspberries are added, the cake can be kept for 1-2 days as the raspberries start to go bad from the moisture. Without raspberries, it will keep in the fridge for up to 7 days or in the freezer for up to 3 months.
Yes, you can make the cake in advance. I recommend frosting the cake with ganache and then storing it in the fridge. Don't add the raspberries until you are ready to serve as they can go bad quickly.
You can substitute the eggs with flax seed eggs in this cake. For every egg, make a mixture of 1 tablespoon ground flax seeds + 3 tablespoon water. Mix and refrigerate until the mixture becomes gloopy, then add to the cake at the same step as the eggs.
I strongly recommend sour cream for this cake as it enhances the texture and adds richness and moisture. However, if you don't have easy access to sour cream, you can replace it with the same quantity of buttermilk. To make buttermilk at home, add 2 tablespoon vinegar or lemon juice to every 1 cup of milk and stir.
No, this cake does not taste like coffee. The coffee simply enhances the chocolate flavor and I do recommend adding it. However, it is not mandatory and can be omitted.
This cake is delicate and needs to be handled with care. Make sure you let the cake cool down before taking it out of the pan, and then chill it thoroughly before assembling. Otherwise it can break. If your cake feels dry or crumbly even after chilling, it is possibly overbaked or you added too much flour.
Ganache can split and become grainy due to 2 common reasons: 1) overheating, and 2) overmixing.
Make sure to remove the cream and butter mixture from heat as soon as it starts to boil and pour over the chocolate; this will ensure the chocolate does not overheat and seize up.
When stirring the ganache, do it gently without adding too many air bubbles into the mixture. While refrigerating, avoid mixing the ganache too much as that will cause the cream in it to overwhip and become grainy.
Yes! You can add chopped raspberries or raspberry jam to the middle layer of the cake as well. Just keep in mind fresh raspberries will reduce the shelf life of the cake.
Yes, you can skip the raspberries. However, note that raspberries add freshness to the cake, and otherwise it may be a bit too heavy.
Yes, you can use milk chocolate for the ganache. However, I don't recommend it as it will make the cake a bit too sweet.
Yes. You can make half the recipe and make 1 8" cake. Alternatively, you can make 2 6" cakes with half the recipe.
Yes! Without raspberries, this cake can be warmed in the microwave for a few seconds to make it warm and gooey.
If you like this recipe, also check out my most popular chocolate recipes:
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