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