Jamie Oliver’s Chocolate and Raspberry Cake is a decadent dessert that combines a rich chocolate sponge with a hint of fresh raspberries. The tartness of the raspberries complements the deep, velvety chocolate, creating a cake that’s perfect for special occasions or indulgent treats.
What is Jamie Oliver’s Chocolate and Raspberry Cake?
Jamie Oliver’s Chocolate and Raspberry Cake is a layered chocolate cake filled with fresh raspberries and rich chocolate ganache. The combination of dark chocolate and raspberries brings out a perfect balance of sweetness and tartness, making it a crowd-pleasing dessert.
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Why You Should Try This Recipe
- Decadent and Rich: Perfectly chocolatey with a hint of tartness from raspberries.
- Beautiful Presentation: A stunning cake for celebrations.
- Balanced Sweetness: Raspberries bring a fresh twist to the chocolate layers.
- Simple Ingredients: Uses basic ingredients for a delicious result.
- Perfect for Any Occasion: Great for birthdays, holidays, or any chocolate craving!
Ingredients Needed to Make Jamie Oliver Chocolate and Raspberry Cake
For the Cake
- 200g Dark Chocolate (70% cocoa, chopped): Adds a rich chocolate flavor.
- 200g Unsalted Butter (softened): Adds richness and keeps the cake moist.
- 200g Caster Sugar: Sweetens the cake and keeps it light.
- 4 Large Eggs: Helps the cake rise and gives structure.
- 200g Self-Raising Flour: Provides a light, airy texture.
- 50g Cocoa Powder: Intensifies the chocolate flavor.
- 1 tsp Vanilla Extract: Adds a warm depth of flavor.
For the Filling and Topping
- 200g Fresh Raspberries: Adds tartness and a burst of freshness.
- 200ml Double Cream: Makes a rich chocolate ganache.
- 200g Dark Chocolate (chopped): For a smooth, rich ganache.
Instructions to Make Jamie Oliver Chocolate and Raspberry Cake
Step 1. Prepare the Cake Pans and Preheat Oven
Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
Step 2. Melt the Chocolate
In a double boiler or microwave, gently melt 200g of dark chocolate. Stir until smooth and set aside to cool slightly.
Step 3. Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4. Combine Dry Ingredients and Fold in Chocolate
Sift together the self-raising flour and cocoa powder, then gradually fold into the wet ingredients. Add the melted chocolate and fold gently until just combined, avoiding overmixing.
Step 5. Divide and Bake
Pour the batter evenly between the two prepared cake pans. Smooth the tops and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6. Prepare the Chocolate Ganache
In a saucepan, heat the double cream over medium heat until it begins to simmer. Remove from heat, add the chopped dark chocolate, and stir until smooth and glossy. Set aside to cool slightly until it reaches a spreadable consistency.
Step 7. Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of chocolate ganache over the cake and scatter half of the fresh raspberries on top. Place the second cake layer over the raspberries, then spread the remaining ganache over the top and sides of the cake.
Step 8. Decorate and Serve
Arrange the remaining raspberries on top of the cake for a decorative finish. Slice and serve!
What Goes Well With Chocolate and Raspberry Cake
- Vanilla Ice Cream – Complements the rich chocolate with a creamy contrast.
- Whipped Cream – Adds lightness and a classic pairing to chocolate cake.
- Fresh Mint – Adds a refreshing touch.
- Drizzle of Raspberry Sauce – Intensifies the raspberry flavor.
- Cup of Espresso or Coffee – Pairs beautifully with chocolate.
Expert Tips for Making the Best Chocolate and Raspberry Cake
For a perfect cake, follow these tips:
- Use Quality Chocolate – High-quality chocolate enhances the cake’s flavor.
- Let Ganache Cool – Allow the ganache to cool to a spreadable consistency before frosting.
- Don’t Overmix the Batter – Overmixing can make the cake dense.
- Use Fresh Raspberries – Fresh raspberries add the best flavor and texture.
- Chill Cake for Stability – If the ganache is too soft, chill the cake briefly for easy slicing.
Easy Variations of Jamie Oliver Chocolate and Raspberry Cake
Try these variations for unique flavors:
- Add Almond Extract – Substitute vanilla with almond extract for a nutty flavor.
- Make It a Layer Cake – Add more layers and ganache for a taller cake.
- Add Espresso Powder – Boosts the chocolate flavor with a hint of coffee.
- Use White Chocolate Ganache – For a unique twist, use white chocolate instead.
- Add a Drizzle of Raspberry Jam – Adds extra sweetness and raspberry flavor.
Best Practices to Store Chocolate and Raspberry Cake
- Refrigerate leftovers – Store them in an airtight container in the fridge for up to 3 days.
- Serve at Room Temperature – Bring to room temperature before serving for the best flavor.
- Freeze for Longer Storage – Freeze individual slices in a freezer-safe container for up to 1 month.
Best Practices to Reheat Chocolate and Raspberry Cake
- Room Temperature Reheat – Allow chilled cake to sit at room temperature for 15-20 minutes before serving.
- Avoid Microwave – Microwaving can alter the texture; it’s best to enjoy this cake without reheating.
How Can I Make Chocolate and Raspberry Cake Healthier?
- Use Dark Chocolate with 70% Cocoa – Higher cocoa content means less sugar.
- Reduce Sugar – Use less caster sugar in the cake batter.
- Add Fresh Fruit – Serve with extra raspberries or strawberries for a boost in fiber.
- Use Whole Wheat Flour – Substitute part of the flour with whole wheat for added fiber.
- Use Greek Yogurt – Replace some of the butter with Greek yogurt for fewer calories.
Nutrition Value (per serving)
- Calories: 400
- Carbohydrates: 45g
- Protein: 6g
- Fat: 22g
- Fiber: 5g
- Sugar: 30g
Final Words
Jamie Oliver’s Chocolate and Raspberry Cake is a delightful blend of rich chocolate and fresh raspberries, making it both visually stunning and delicious. This cake is perfect for special occasions or simply to satisfy a sweet craving. Enjoy every bite of this indulgent dessert!
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Jamie Oliver Chocolate and Raspberry Cake
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Chocolate and Raspberry Cake is a layered chocolate cake filled with fresh raspberries and rich chocolate ganache. The combination of dark chocolate and raspberries brings out a perfect balance of sweetness and tartness, making it a crowd-pleasing dessert.
Ingredients
For the Cake
- 200g Dark Chocolate (70% cocoa, chopped): Adds a rich chocolate flavor.
- 200g Unsalted Butter (softened): Adds richness and keeps the cake moist.
- 200g Caster Sugar: Sweetens the cake and keeps it light.
- 4 Large Eggs: Helps the cake rise and gives structure.
- 200g Self-Raising Flour: Provides a light, airy texture.
- 50g Cocoa Powder: Intensifies the chocolate flavor.
- 1 tsp Vanilla Extract: Adds a warm depth of flavor.
For the Filling and Topping
- 200g Fresh Raspberries: Adds tartness and a burst of freshness.
- 200ml Double Cream: Makes a rich chocolate ganache.
- 200g Dark Chocolate (chopped): For a smooth, rich ganache.
Instructions
Step 1. Prepare the Cake Pans and Preheat the Oven
Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
Step 2. Melt the Chocolate
In a double boiler or microwave, gently melt 200g of dark chocolate. Stir until smooth and set aside to cool slightly.
Step 3. Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4. Combine Dry Ingredients and Fold in Chocolate
Sift together the self-raising flour and cocoa powder, then gradually fold into the wet ingredients. Add the melted chocolate and fold gently until just combined, avoiding overmixing.
Step 5. Divide and Bake
Pour the batter evenly between the two prepared cake pans. Smooth the tops and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6. Prepare the Chocolate Ganache
In a saucepan, heat the double cream over medium heat until it begins to simmer. Remove from heat, add the chopped dark chocolate, and stir until smooth and glossy. Set aside to cool slightly until it reaches a spreadable consistency.
Step 7. Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of chocolate ganache over the cake and scatter half of the fresh raspberries on top. Place the second cake layer over the raspberries, then spread the remaining ganache over the top and sides of the cake.
Step 8. Decorate and Serve
Arrange the remaining raspberries on top of the cake for a decorative finish. Slice and serve!
