Elina's Raspberry Chocolate Cake

Total Time
Prep 15 mins
Cook 45 mins

I'm afraid I don't know who Elina is, but I like her cake! I haven't actually made this myself yet, but had it at a birthday party, with dark chocolate frosting and a dollop of whipped cream. Mmm! If you like the combination of fruit and chocolate flavours, give this a try! The cake gets better with time, so bake a day or two before serving and keep refrigerated.

Ingredients Nutrition


  1. Preheat oven to 175éC.
  2. Grease a 22 cm, round cake pan.
  3. Flour with cocoa powder, shaking off excess.
  4. Whip eggs with sugar lightly.
  5. Add melted and cooled butter, milk and raspberry jam, mix well.
  6. In a separate bowl, combine flour, baking powder and cocoa powder.
  7. Add flour mixture and boiling water alternately, mixing just until incorporated.
  8. Turn batter into the prepared pan and bake in the preheated oven for 40-45 minutes.
  9. Serve as-is, or spread some raspberry jam on top, frost with your favourite dark chocolate frosting and decorate with whipped cream.
Most Helpful

The 5 1/3oz of butter came to 2/3 cup. I also used Splenda in this recipe. It's very moist and rich. Probably best served with a raspberry sauce or whipped topping neither which I had on hand. Plan to serve this during the fall with a warm sauce over it.

djoecon August 16, 2007

Nice and moist! I cut the sugar as suggested. I also baked this cake in a 9x9 square pan. I spread additional raspberry jam over the hot cake then drizzled with melted chocolate as suggested in the recipe. It turned out great! My chocolate/raspberry LOVING co-worker gave this cake his kudos.

L. Davenport January 29, 2007

Baked this cake for PAC 2006. Wow! Enjoyed it very much - very easy to put together and came out great! Baked it for 40 minutes in a 350F oven. Only change is I used a bit less sugar, 1 1/4 cups. Thanks stormylee... and Elina!

Redsie October 21, 2006