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“My parents gave me some of their raspberries and I made this delicious dessert cake as well as some jam. The recipe comes from a book called 'Chocolate the best ever'.The raspberries in this luxurious dark chocolate cake give it a fresh, tangy flavour. Serve with fresh raspberries and whipped cream. I recommend the cake to be served right from the fridge.”
READY IN:
55mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 325°F/160°C/Gas Mark 3.
  2. Grease a 9-inch/23-cm cake tin with butter and line the base with baking paper.
  3. Place the chocolate, butter and coffee in a small heatproof bowl and set over a saucepan of gently simmering water until melted.
  4. Stir, then remove from the heat and cool slightly.
  5. Place the eggs and sugar in a separate bowl and beat together until thick and pale.
  6. Gently fold in the chocolate mixture.
  7. Sift the flour and ground cinnamon into a separate bowl, then fold into the chocolate mixture.
  8. Pour into the prepared tin and sprinkle the raspberries evenly over the top.
  9. Bake in the hot oven for 35-45 minutes, or until the cake is well risen and springy to the touch.
  10. Leave to cool in the tin for 15 minutes before turning out on to a large serving plate.
  11. Dust with icing sugar before serving with fresh raspberries and cream.

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