Chocolate and raspberry cake

Chocolate and raspberry cake

Torta al cioccolato e lamponi

The Italian Baker

This is a classic at my bakery, with customers ordering it for weddings, birthdays and dinner parties. While I was living in Los Angeles, I couldn’t resist a twice-weekly trip to a local café to eat the best chocolate cake I have ever tasted, served in gigantic slices… Back home, I have tried and tried to replicate it, and this is the closest I can get to the original. I’m very proud of the results. I use raspberry coulis, but you can substitute other fruits and the result will be still be amazing!


Quantity Ingredient
245g plain flour, plus extra for dusting
3 eggs
240ml buttermilk
240ml warm water
120ml vegetable oil
1 teaspoon vanilla paste or extract
400g caster sugar
80g good-quality cocoa powder
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
pinch salt

For the raspberry coulis

Quantity Ingredient
100g caster sugar
3 tablespoons water
340g frozen raspberries, thawed
1 teaspoon raspberry eau de vie, or other raspberry liqueur

For the chocolate frosting

Quantity Ingredient
170g softened butter, plus extra for greasing
105g good-quality cocoa powder
80ml milk
560g icing sugar, sifted


  1. Preheat the oven to 180°C. Lightly butter the bases and sides of two 20 cm cake tins and dust with flour.
  2. Place the eggs, buttermilk, warm water, oil and vanilla in a large bowl. Sift together the sugar, flour, cocoa powder, baking powder, bicarbonate of soda and salt and add to the liquid mixture.
  3. Divide batter between the prepared tins and bake for 35 minutes until a skewer inserted in the middle comes out clean. Leave to cool in the tins for 10 minutes before inverting on to a wire rack.
  4. For the coulis, heat the sugar and water together in a small saucepan over a medium heat, until the sugar has completely dissolved, about 10 minutes. Let the syrup cool a little then pour it into a blender and add the raspberries. Pulse to a purée then strain through a sieve to remove the seeds. Stir in the eau de vie and chill in the fridge for at least 30 minutes.
  5. Make the chocolate frosting. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter. Add the cocoa powder and beat for 10 seconds. Add a little of the milk, then a little of the icing sugar and continue adding these alternately, beating until creamy. If the mixture is too runny, add more icing sugar; if it is too stiff add more milk. You are looking for a good, spreadable consistency.
  6. To assemble the cake, place one cake on a plate. Brush the entire surface with the raspberry coulis, letting it penetrate into the cake to make it soft and full of flavour. Spread on some of the chocolate frosting and stack the other cake on top. Using an off-set spatula, spread the rest of the frosting over the top and sides of the cakes.
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