Chocolate Raspberry Cake: Raspberry Cream and Cherry Compote

Soft, moist chocolate cake, topped with a silky pink raspberry cream and velvety cherry compote. The ultimate crowd-pleaser. 🍫🍒✨

In the past, chocolate cakes have disappointed me. Too dense, too bitter from the espresso (a culinary trick present in almost all chocolate cake recipes to enhance the chocolate flavour), too sickly sweet. There was a period of time when I even avoided making chocolate cakes because they constantly failed me.

Last week, I was craving an indulgent dessert and decided to tackle chocolate cake again. This time, with my own perfected recipe. After a series of less-than-ideal attempts in the past, I carefully adjusted the ingredients, measurements, and method to create a cake that’s irresistibly soft, fluffy, and moist. The best part? It gets even richer and more flavorful overnight in the fridge, making it perfect for prepping ahead.

You won’t regret making this one! It's perfectly soft and decadent. The chocolatey flavours melt in your mouth and the glossy cherry compote adds a vibrant contrast that takes the flavour profile to the next level.

Let’s begin…

Yields: A 6-inch chocolate cake
Baking Time: 45~50 minutes at 160°C (320°F)

Ingredients:

For the cake:

• 1 1/4 cups (250g) granulated sugar

• 1/2 cup (113g) unsalted butter, softened