Chocolate Raspberry Layer Cake
A delicate chocolate sponge cake layered with a bright raspberry pudding filling and a silky cottage-cheese–cream frosting, then topped with a glossy chocolate ganache. This cake strikes the perfect balance of rich cocoa and tangy fruit—ideal for special occasions or afternoon tea.
Ingredients
Sponge Cake (18 cm cake pan)
- 3 eggs
- 3 tbsp cane sugar
- 2 tbsp oil
- 3 tbsp fine spelt flour
- 1 tbsp cocoa powder
Raspberry Layer
- 300 g frozen raspberries
- 2 tbsp cane sugar
- 50 ml water
- 5 –6 tbsp vanilla pudding mix
Vanilla Cream
- 250 g soft cottage cheese
- 250 ml whipping cream
- 100 g mascarpone
- Sugar to taste
Chocolate Layer
- 200 g chocolate
- 50 ml milk
Instructions
- Whip egg whites with sugar until stiff. Fold in yolks, oil, flour, and cocoa.
- Pour into greased pan and bake at 356°F (180°C) for 8–10 mins. Let cool.
- Simmer raspberries and sugar.
- Stir in pudding mix dissolved in water. Let thicken and cool.
- Whip cream. Fold in cottage cheese and mascarpone. Sweeten to taste.
- Layer sponge → vanilla cream → raspberry → vanilla cream → raspberry. Chill overnight.
- See full steps with tips & photos → https://p4pd.org/chocolate-raspberry-layer-cake/
Notes
- Pan Swap: A 9-inch round or square pan works—bake 10–12 minutes for slightly thicker cake.
- Fruit Variation: Use blueberry preserves or mixed berries in place of raspberries.
- Sugar Adjustment: Taste both the filling and cream before assembly and adjust sugar to your preferred sweetness.