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Chocolate raspberry fudge cake on a marble serving board with a spatula pulling out a slice revealing moist chocolatey interior, chocolate ganache, and layer of raspberries on top


  • Author: Zoha
  • Total Time: 1 hour + cooling time
  • Yield: 10-12 servings


Inspired by the 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.


Chocolate Cake:

  • 2 cups all purpose flour (260g)
  • 1 cup granulated sugar (220g)
  • 1/2 cup brown sugar (100g)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 2/3 cup vegetable oil (133g)
  • 1 cup sour cream (240g)
  • 2 tsp instant coffee
  • 1/2 cup boiling water (120g)
  • 1/2 cup cocoa powder, Dutch processed preferred (50g)

Chocolate Ganache:

  • 300g dark or semi sweet chocolate (chips or chopped)
  • 1/4 cup unsalted butter, diced (56g)
  • 1 3/4 cup heavy cream (420g)


  • 1-2 packs of raspberries


Chocolate cake:

  • Preheat oven to 350F and line 2 8" pans with parchment paper
  • In a large bowl, mix together the flour, granulated sugar, brown sugar, baking powder, baking soda and salt, ensuring there are no lumps
  • Add in the eggs, vegetable oil and sour cream, and whisk gently until the ingredients are combined and there are no lumps; take care not to over mix
  • In a separate bowl, mix the boiling water with coffee and cocoa powder
  • Add the cocoa powder mixture to the remaining batter and gently mix until combined and a smooth chocolate cake batter forms. Take care not to over mix
  • Divide the batter equally between the two lined pans and bake for ~30 min

Chocolate Ganache:

  • In the meanwhile, add the heavy cream and butter to a saucepan and bring to a boil. Pour over the chocolate, cover and wait 5 minutes. Then stir gently until a smooth shiny ganache forms. Cover and refrigerate until the ganache reaches a thick, spreadable consistency (this can take a few hours)
  • Once the cakes are baked, leave them to cool in the pans for 15 minutes, then turn them out and let them cool down all the way. I like to chill them in the freezer


  • When the cakes are chilled and the ganache is spreadable, it is time to assemble. Trim off the tops (domes) of the cakes, and layer them with a thick layer of ganache in between
  • Cover the cake with a thin layer of ganache to trap in the crumbs (known as the crumb coat). Refrigerate until the crumb coat is set
  • Frost the cake with the remaining ganache generously, making the edges as neat as possible
  • Cover the top with fresh raspberries
  • Serve and enjoy!


  • Make sure to measure ingredients accurately for the best results
  • Allow the cakes to cool down fully before handling / cutting / frosting them
  • Allow the ganache to cool down fully in the fridge so it is spreadable and pipeable like buttercream
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Category: Dessert
  • Cuisine: American

Keywords: Ultimate Chocolate Fudge Cake