Recipe Warm chocolate and raspberry fudge cake : Easy, Special and Delicious

Recipe Warm chocolate and raspberry fudge cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Warm chocolate and raspberry fudge cake. This Recipe Warm chocolate and raspberry fudge cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Warm chocolate and raspberry fudge cake was necessary 45m, cook 1h 10m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Warm chocolate and raspberry fudge cake

Drizzle warm chocolate icing over this decadent chocolate and raspberry fudge cake.

Warm chocolate and raspberry fudge cake


10 Ingredients












  • 150g butter, chopped










  • 1/3 cup (35g) cocoa powder










  • 200g dark chocolate, coarsely chopped










  • 1/2 cup (110g) Whole Earth Sweetener Co. Baking Blend










  • 3 Coles Australian Free Range Eggs, lightly whisked










  • 3/4 cup (110g) plain flour










  • 1/2 cup (75g) self-raising flour










  • 150g frozen raspberries










  • 1/3 cup (80ml) thickened cream










  • Fresh or frozen raspberries, to serve









  • Select all ingredients










4 Method Steps








  • Step 1


    Preheat oven to 160C. Grease a 20cm round (base measurement) cake pan. Line the base and side with baking paper.







  • Step 2


    Combine the butter, cocoa powder, half the chocolate and 1/3 cup (80ml) water in a medium saucepan over low heat. Cook, stirring, for 4-5 mins or until the chocolate melts and the mixture is smooth. Pour into a large heatproof bowl. Add the sweetener and whisk to combine. Set aside for 10 mins to cool.







  • Step 3


    Add the egg to the chocolate mixture and whisk to combine. Fold in the combined flour until smooth. Fold in the frozen raspberries. Pour the mixture into the prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 15 mins to cool before turning onto a serving plate.







  • Step 4


    Combine the cream and remaining chocolate in a small saucepan over low heat and cook, stirring, for 2-3 mins or until the chocolate melts and mixture is smooth. Spread the icing evenly over the top of the cake. Decorate with fresh or thawed frozen raspberries and cut into slices to serve.



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