Cake With Raspberries

Easy Chocolate Raspberry Cake Recipe

Take a look at this Amazing Cake with Raspberries! It may look difficult, but my daughter, Karissa, made it last weekend, and she said it was "easy"!

It's made from "scratch" with a little help from a store-purchased, chocolate box cake.

A was a very moist, scrumptiously scrumptius chocolate raspberry cake!

Chocolate and berries always seems to fit together to create a fabulous flavour, and this berry cake is no exception.

This Chocolate Berry Cake is a great idea for a dessert or a coffee or tea time break treat! (It contains fruit, so it must be healthy, right?) ;)

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1 box of dark chocolate cake mix (2 layer size)
1 1/2 cup water
2/3 cup granulated sugar
3 tbsp. cornstarch
1 box (3 oz. size) raspberry flavoured gelatin (Example: "Jello")
2 cups frozen whipped topping, thawed
or 1 envelope dessert topping, prepared
2 cups fresh raspberries
chocolate shavings, for garnish, optional
fresh raspberries, for garnish, optional

Do you love beautiful cake and pastry stands like I do? Check out my favourite ones ...

GO to Cake Stands - How to Display Your Cake in a Beautiful Way!


Prepare the chocolate cake mix according to the directions on the package, and pour into a 10" springform pan.

While the cake is still warm, using a spatula, lightly press down on the centre to make the top of the cake level.

Let cake (in pan) stand on a wire rack until cool.

In a pan, combine the water, sugar and the cornstarch. Heat the mixture on medium heat until boiling and thickened. Stir often to avoid sticking and burning.

Stir in the gelatin powder, stirring until totally dissolved. Chill, stirring and scraping down sides often, until mixture is of a syrup consistency. Fold in the whipped topping.

Arrange the fresh raspberries on top of the chocolate cake, "open" sides down, and leave about 1" border around the edge of the cake with no berries.

Carefully pour the whipped topping mixture over the top of the berries and cake, smoothing out to the edges of the cake.

Chill cake until firm, about 3 - 4 hours before serving.

Prior to serving garnish cake with chocolate shavings and fresh raspberries, if desired.

(To make chocolate shavings, or curls, use a potato peeler, or a paring knife, and gently "shave" a bar of chocolate...easy!)

Before serving, run a knife around the inside edge of the springform pan, and then remove the sides.

Keep cake refrigerated.

Serves 12.

The taste is BERRY, BERRY Amazing Cake with Berries!

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