Chocolate raspberry bliss cake

Chocolate raspberry bliss cake




Start this recipe the day before.

  • 225g good-quality dark chocolate, chopped
  • 5 eggs
  • 175g caster sugar
  • 1 teaspoon vanilla extract
  • 150g almond meal
  • 1 teaspoon instant coffee
  • 150g fresh or frozen raspberries
  • Thin or thick cream, to serve


  • 125mL (1/2 cup) thick cream
  • 225g good-quality dark chocolate, chopped


Preheat oven to 170C. Butter a 20cm spring-form pan and line the base with baking paper.

Place the chocolate in a heat-proof bowl over a saucepan of simmering water (bowl should not touch water) until the chocolate melts.

Remove the bowl from heat and rest on a tea towel on the bench.

Separate eggs (reserve yolks) and use a stand or hand-held mixer to whisk egg whites until soft peaks form.

Add caster sugar in two lots, beating well between each addition until the mixture is glossy.

Stir almond meal, coffee, vanilla and egg yolks into chocolate mixture.

Fold in a spoonful of eggwhites to lighten the chocolate mixture, and then fold in remaining egg whites.

Add the raspberries and fold in very carefully.

Pour mixture into prepared cake pan and bake for 45 minutes.

Turn the oven off and leave cake in oven for another 15 minutes until a skewer inserted into the middle of the cake comes out clean.

Remove cake from oven and allow to cool, leave cake in the pan, wrap in a tea towel and refrigerate overnight.

Make the ganache by placing the cream and chocolate in a heat-proof bowl over a saucepan of simmering water, stir until melted and smooth.

Set aside and allow to cool slightly.

Slice cake, spoon ganache over top and drizzle with cream.


  • This cake is beyond delicious perfect for Easter entertaining.
  • You can also ice the cake before slicing: allow the ganache to cool until barely warm, then spread over top and sides of cake.
  • Allow to set, then cover and store at room temperature until serving.
  • Thick cream works better than thin cream if you serve it this way.
  • It is quite rich and we managed to get closer to 12 serves from this heavenly treat.
  • Recipe created by Melissa Hughes for Kidspot.


Serving Suggestions


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