Here We Have a Chocolate Fudge Cake with Raspberry Crème Fraiche Custard & Chocolate Truffle Ganache


…. or it could be just a dirty old Chocolate & Raspberry Cake.

Coming up with blog post titles is hard. I like to know what I’m in for into when I click on a link, so ambiguous titles really annoy me because I feel cheated when it turns out to be not what was expected and that’s minutes of my life I’ll never get back which could have been spent looking at something amazing and life changing (says the girl who needs to read all those trashy articles on even when they’re about British celebrities she’s never heard of). Anyway whatever my internet time is precious goddammit. But how much detail is too much detail for a title? I feel like I’m trying to sell you goods on eBay or something.


All I will say about this cake is that it could be my very favourite, and you know I don’t take my desserts lightly so consider this the highest endorsement possible. This cake lasts for ages, like a whole week, minimum! Probably much longer if you keep it in a closed container in the fridge so that it stays moist not dry. You’ll eat a huge slice every day and be so sad when it comes to an end. Crying face. You know lately I’ve been using those little emoji faces when texting to convey my feelings instead of writing actual words. I’ve never figured out how to do it with the semi-colons and commas and shit so having the actual faces to choose from is like some kind of gift from God. When you find the perfect facial expression that you need it’s the freaking best. Except when none will do and you feel like the universe has failed you.


From the bottom up, this is a rich chocolate fudge cake with a sneaky layer of chocolate ganache, a massive slab of yoghurty raspberry custard on top of that, more chocolate cake and then completely coated with an extra thick layer of chocolate ganache to hold everything together and cover any lumps or gaps, unless you do what I do and employ a “rustic” technique of frosting and the cake will look a bit lumpy and gappy anyway. I halved the original recipe here but I’ve made the full version of this cake before with 4 towering layers of round cake and 3 layers of custard and believe me when I say it’s beyond delicious and will leave your friends and family cowering beneath it in awe.


Don’t make my mistake of attempting to squash the raspberries into the custard with a whisk because those little suckers crawl in and imprison themselves in the whisk.



On this occasion I’ve made one square cake and split it into three cakes for randomly distributing to some unsuspecting people like a sparkling cake fairy. Or evil diet sabotager.


Considering that this cake contains copious amounts of chocolate, eggs and an assorted range of full fat dairy products, let’s just call it the Sorry Vegans, Not For You Cake and call it a day.



recipe heavily adapted from Gourmet Traveller


120gm dark chocolate

75g softened butter

6 eggs

1 cup caster sugar

1 ¼ cup plain flour

1 ½ teaspoon baking powder

¼ cup Dutch process cocoa


Raspberry Custard:

3 egg yolks

½ cup caster sugar

400g crème fraiche

2 punnets raspberries

5 gold strength gelatine leaves


Chocolate Truffle Ganache:

200g milk chocolate

200g dark chocolate

400ml pouring cream

100g butter


For chocolate cake, preheat oven to 180C. Melt the chocolate and the butter in a heatproof bowl placed over a saucepan of simmering water, stir occasionally until melted, keep warm. Whisk half the eggs and half the sugar in an electric mixer until pale and tripled in volume (5-6 minutes). Meanwhile, triple-sieve half each of the flour, cocoa and baking powder. Transfer egg mixture to a large bowl, sieve flour mixture over bowl in two batches, fold to combine. Fold in chocolate mixture, divide among two 20cm-diameter cake tins buttered and lined with baking paper and smooth tops. Bake, swapping tins between racks halfway through cooking, until centres spring back when lightly pressed (10-15 minutes), cool on a wire rack.

For chocolate truffle ganache, bring cream to the simmer in a saucepan over medium-high heat, remove from heat, add chocolate and butter, let sit for a minute and then stir until smooth and combined. Leave to cool completely and place in fridge to thicken. Let the ganache come to room temperature for ease of spreading on cake.

For raspberry custard, soak gelatine leaves in cold water. Whisk yolks, sugar and a tablespoon of water in a large heatproof bowl over a saucepan of simmering water until thick and pale (2-3 minutes). Squeeze excess water from gelatine, whisk to combine then remove from heat. Fold in crème fraîche and crushed raspberries then refrigerate until firm (30 minutes-1 hour).

Place a cake on a serving plate, spread a layer with chocolate truffle ganache. Spread with raspberry crème fraîche mixture, top with another cake round. Spread remaining chocolate truffle ganache over top of cake and refrigerate until firm (30 minutes-1 hour). Serve dusted with extra cocoa.



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