Raspberry Chocolate Cake

Average: 5 (2 votes)
(2 votes)
Raspberry Chocolate Cake
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Health Score:
4,1 / 10
45 min.
ready in 3 h. 15 min.
Ready in

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie1,986 kcal(95 %)
Protein32.92 g(34 %)
Fat157.04 g(135 %)
Carbohydrates151.76 g(101 %)
Sugar added46.86 g(187 %)
Roughage6.64 g(22 %)
Vitamin A738.53 mg(92,316 %)
Vitamin D2.52 μg(13 %)
Vitamin E5.08 mg(42 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.5 mg(45 %)
Niacin2.76 mg(23 %)
Vitamin B₆0.1 mg(7 %)
Folate42.29 μg(14 %)
Pantothenic acid0.89 mg(15 %)
Biotin3.83 μg(9 %)
Vitamin B₁₂1.32 μg(44 %)
Vitamin C19.65 mg(21 %)
Potassium553.38 mg(14 %)
Calcium342.13 mg(34 %)
Magnesium74.11 mg(25 %)
Iron11.45 mg(76 %)
Iodine55.46 μg(28 %)
Zinc1.49 mg(19 %)
Saturated fatty acids89.57 g
Cholesterol278.32 mg


For the cake
150 grams butter
150 grams sugar
2 eggs
1 pinch salt
150 grams Pastry flour
100 grams ground Walnut
2 tablespoons fine Chocolate shaving
1 ½ teaspoons Baking powder
90 milliliters milk
For the icing
400 milliliters milk
1 packet vanilla pudding mix (for 250 ml of liquid)
3 tablespoons sugar
300 grams fresh Raspberries
400 grams Dark couverture chocolate
200 grams butter
75 grams Chocolate curl
powdered sugar (for dusting)
How healthy are the main ingredients?

Preparation steps


Preheat the oven to 180°C (approximately 350°F). Line the bottom of the springform pan with parchment paper.


For the cake, beat butter with sugar in a bowl until creamy and gradually stir in eggs with a pinch of salt. Mix flour with nuts, chocolate chips and baking powder and alternately stir flour mixture and milk into the butter mixture. Pour batter into the prepared springform pan, spread evenly and bake in preheated oven about 25 minutes.


Remove baked cake from the oven, allow to cool, loosen from the mold, let cool completely and cut in half horizontally.


For the icing, mix 3 tablespoons milk with pudding mix in a bowl until smooth. Bring remaining milk to a boil in a pot with sugar and slowly add pudding mixture. Stir well, bring to a boil, let thicken and pour finished pudding in a bowl. Cover with foil and let cool. Rinse raspberries and trim. Reserve 1/3 of raspberries for garnish.


Coarsely chop chocolate coarsely and melt over a hot, not boiling, water bath. Remove from heat and let cool slightly.


Place bottom layer of cake on a plate. Beat butter until fluffy and add 1 tablespoon pudding mixture to it. Continue beating until a smooth, creamy paste has formed. Spread 1/3 pass pudding cream on the cake base, cover with raspberries and cover with remaining pudding cream. Place second cake layer on top and press gently. Let rest for 2 hours in the refrigerator.


Measure the circumference of the cake and cut a film strip (alternatively use a strip of parchment paper) into the appropriate size.


Spread film with tempered chocolate and let set. Use light pressure and check if solid. Cover cake surface with remaining chocolate and top with remaining raspberries and chocolate rolls. Serve dusted with a little powdered sugar.