Raspberry Chocolate Cake Recipe

Raspberry Chocolate Cake Recipe

1-hour recipe Serves 12
Raspberry JELL-O gives this moist one-layer chocolate cake its irresistible flavour. The other thing that makes it special? A whipped cream and chocolate topping, garnished with fresh berries. This is a truly decadent dessert, perfect for all occasions.
1-hour recipe Serves 12

Directions

Prep: 15-minute | Cook: 45-minute
  • 1

    Position rack in centre of oven, then preheat to 350°F. Line bottom of a 9-in round pan with parchment or waxed paper. Spray with non-stick cooking spray. Line a baking sheet with parchment.

  • 2

    Combine 113 g chocolate and butter in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until melted and mixture is well blended, 1 to 2 minutes.

  • 3

    Stir dry jelly powder and sugar to melted chocolate. Stir in eggs, flour and pecans until combined. Pour into prepared pan.

  • 4

    Bake until a skewer inserted in centre of cake comes out with fudgy crumbs, about 40 minutes. (Do not overbake.) Cool in pan 5 minutes. Invert onto a platter and remove parchment. Cool cake completely.

  • 5

    Meanwhile, microwave 85 g chocolate in a small microwave-safe bowl until melted, stirring halfway through, 1 to 2 minutes. Spread onto prepared sheet in a thin layer. Refrigerate until firm, about 30 minutes.

  • 6

    Melt remaining 29 g chocolate in a medium microwave-safe until melted, stirring halfway through, 1 to 2 minutes. Stir in whipped topping. Spread over cooled cake.

  • 7

    Remove chocolate on baking sheet from refrigerator. Cut into 1-1/2-in wide strips with a sharp knife. Arrange on cake as desired. Garnish with raspberries.

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Last updated: March 5th, 2021

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