Chocolate & Raspberry Cake


  • 250g 70% dark chocolate, roughly chopped
  • 120g butter
  • 4 medium eggs
  • 120g light soft brown sugar
  • 120g ground almonds
  • 3 tbsp Chambord liqueur (or brandy, whisky, orange liqueur…)
  • 100ml double cream
  • 50g mascarpone
  • ½ tsp vanilla extract
  • 2 tsp icing sugar, plus extra for dusting
  • Handful chocolate heart chocolates
  • 50g raspberries


Calories columnFat columnSaturates columnSugars columnSalt column
365 per serving
18% %GDA
26g per serving
37% %GDA
12g per serving
60% %GDA
25g per serving
28% %GDA
0.30g per serving
5% %GDA


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line the base of a 22cm loose bottomed cake tin.

  2. Place the chocolate and butter into a bowl and set over a pan of simmering water until just melted. Stir then remove from the heat and allow to cool slightly.

  3. Meanwhile, place the eggs and sugar into a large bowl and whisk for at least 5 minutes until doubled in volume and pale in colour.

  4. Pour the chocolate into the eggs and whisk until combined.

  5. Stir in the ground almonds and Chambord then pour into the cake tin.

  6. Place in the oven to bake for 15 minutes until risen and just cooked – you want the centre to be just set and spring back when pressed very gently.

  7. Remove and cool in the tin before turning out onto a plate and leaving to cool totally.

  8. Pour the cream into a bowl with the mascarpone, then add the vanilla extract and icing sugar and whisk until thick and smooth -the mixture should hold a peak when you lift the whisk out of the cream.

  9. Dust the edge of the cake with the icing sugar then decorate with the chocolate hearts and raspberries. Serve with the cream.