If there were ever a dessert designed to impress with minimal fuss but maximum indulgence, this Chocolate Raspberry Mud Cake is it. Rich, dense, and decadently fudgy, it’s the kind of bake that makes people close their eyes after the first bite. Add a scattering of tart raspberries and a silky raspberry-infused chocolate ganache, and suddenly you’ve got a showstopper worthy of any celebration—or just a quiet moment with a fork and no need to share.
This is the cake you bake when you want a little luxury, a touch of drama, and a whole lot of chocolate. It’s got texture, contrast, and a deep cocoa intensity softened by juicy pops of raspberry. Best of all, it’s even better the next day (if it lasts that long). Whether you’re baking for a birthday, a dinner party, or just because your week needs something wonderful, this recipe is ready to deliver.
I made it for a dear friend’s birthday. He wanted a chocolate cake, and I decided it had to be the best ever. With fresh raspberries in season, it was an easy choice to put two of my favourites together. Needless to say, this Moist Chocolate Cake with Raspberries was a great success!
Why You’ll Love This Raspberry Infused Chocolate Cake
Looking for a rich chocolate cake that’s a little more sophisticated than your average mud cake? This Chocolate Raspberry Mud Cake brings together the best of both worlds: a dense, moist crumb packed with deep cocoa notes and juicy bursts of tart raspberries, crowned with a glossy ganache made with raspberry-infused chocolate.
Whether you’re baking for a celebration, gifting to a friend, or treating yourself to a late-night indulgence (no judgement), this recipe will impress.
Fresh raspberries and glossy ganache take this chocolate mud cake to decadent new heights.
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Ultimate Chocolate Raspberry Mud Cake
A luscious, fudgy chocolate cake layered with tart raspberries and draped in a silky raspberry-infused ganache. This indulgent Raspberry Infused Chocolate Cake is your go-to recipe for a show-stopping dessert that delivers rich flavour, irresistible texture, and a dramatic finish.
Ingredients
- Wet Ingredients
- 275 g unsalted butter, chopped
- 220 g dark chocolate (70% cocoa), chopped
- 1¾ cups (385 g) brown sugar
- 1 cup (250 ml) hot coffee or boiling water
- ¾ cup (185 ml) full-cream milk
- ½ cup (125 ml) sour cream
- ¼ cup (60 ml) neutral oil
- 2 tsp vanilla extract
- 2 large eggs
- Optional: 1 tbsp raspberry liqueur (like Chambord)
- Dry Ingredients
- 1 cup (150 g) plain flour
- ½ cup (75 g) self-raising flour
- ½ cup (50 g) Dutch-process cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 heaped cup (150 g) fresh raspberries, plus extra for topping
- Optional: Freeze-dried raspberry powder for garnish
- Raspberry Chocolate Ganache
- 200 g raspberry dark chocolate (e.g., Lindt Raspberry Intense), chopped
- 100 g dark chocolate
- 200 ml thickened cream
- 1 tbsp unsalted butter
Instructions
- Prepare the Pan - Preheat oven to 160°C (140°C fan-forced). Grease and line a 23 cm square cake tin with baking paper, letting the sides overhang.
Melt the Chocolate Base - In a large saucepan, melt butter, chocolate, brown sugar, and coffee over low heat until smooth. Set aside to cool slightly.
Add Wet Ingredients - Whisk in milk, sour cream, oil, vanilla, and liqueur (if using). Beat in the eggs, one at a time.
Combine Dry Ingredients - Sift together the flours, cocoa, baking soda, and salt. Stir into the wet mix until smooth and glossy.
Add the Raspberries - Gently fold in ¾ of the raspberries, then pour the batter into the tin. Smooth the top and bake for 1 hour to 1 hour 10 minutes. A skewer should come out with a few moist crumbs.
Cool and Ganache - Cool in tin for 20 minutes, then turn out to cool completely. For the ganache, heat the cream to just simmering. Pour over the chocolate and butter. Let stand for 2 minutes, then whisk until silky. Pour over cooled cake.
Notes
Decorating Ideas
- Scatter fresh raspberries across the top
- Dust with freeze-dried raspberry powder or cocoa
- Add chocolate curls or a hint of edible gold for a luxe touch
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 501Total Fat: 38gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 109mgSodium: 139mgCarbohydrates: 35gFiber: 4gSugar: 18gProtein: 6g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
A slice of heaven: thick raspberry chocolate mud cake with raspberry ganache and berries on top.
Serving Suggestions
- A slice of this cake pairs beautifully with raspberry sorbet or whipped mascarpone
- Serve with a splash of Chambord or a glass of Pinot Noir for a romantic finish
- Chill for a firm texture or serve at room temp for a softer, melt-in-your-mouth bite.
Dense, rich, and utterly indulgent—chocolate raspberry mud cake ready to steal the show.
Chocolate Raspberry Mud Cake Storage & Freezing
- Keeps well for 4–5 days in an airtight container
- Best on day two once the crumb settles
- Freeze undecorated portions for up to 3 months
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