Sweetheart's Raspberry Death by Chocolate

“Super rich and decadent chocolate mousse over chocolate crust covered in chocolate. The higher the quality of the chocolate you use the more fantastically fabulous the results.”

Ingredients Nutrition

  • 1 (8 ounce) package chocolate wafers
  • 12 cup butter
  • 2 tablespoons raspberry jam
  • 1 cup whipping cream
  • 12 ounces semi-sweet chocolate chips
  • 2 teaspoons vanilla
  • 12 cup whipping cream
  • 10 ounces semi-sweet chocolate chips
  • 14 cup powdered sugar
  • 2 teaspoons water


  1. For crust, first butter inside of a 9-inch round or heart shaped cake pan and line with parchment paper.
  2. Using a food processor, crush the chocolate wafers. Add butter to processor and process until well blended.
  3. Press wafer mixture into bottom of pan.
  4. Melt jam in microwave and pour over the crust - spreading evenly.
  5. Refrigerate the crust.
  6. For the filling, use a double boiler to melt 12 oz. of chocolate with 1 cup cream and vanilla. Stir until all chocolate is melted and blended.
  7. Remove from heat and let cool.
  8. Using a large mixing bowl, whip cooled chocolate and cream mixture until soft peaks form.
  9. Pour chocolate filling into prepared pan and chill for at least 4 hours (or overnight).
  10. When ready to continue, dip bottom of cake pan in warm water, invert cake onto plate, then invert again onto a wire rack.
  11. Place something under your wire rack to catch any drips.
  12. For chocolate glaze layer, use a double boiler to melt 10 oz chocolate in 1/2 cup of cream. Stir until smooth and well blended.
  13. Cool and then pour over cake. Use a spatula to spread glaze evenly over top and sides.
  14. Refrigerate until top and sides are firm.
  15. For decorating, mix powdered sugar and water. Stir until smooth. Spoon decorating icing into ziploc. Snip corner of ziploc and gently squeeze bag to write message or decorate.

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