Black Pepper and Raspberry Chocolate Cake with Fudge Frosting
Rich and decadent, this cake may look like simple chocolate, but it's hiding secret raspberry and black pepper flavors throughout.
Servings 32 slices
Calories 360kcal
Ingredients
Raspberry Chocolate Cake
- 1 Cup Butter
- ½ Cup Cocoa Powder
- 6 Tbsp Water
- 2 Cups All-Purpose Flour
- 2 Cups Sugar
- 1 tsp Baking Soda
- 2 Eggs
- ½ Cup Heavy Cream
- ¼ Cup Raspberry Jam preferably seedless
- 1 Cup Raspberries Fresh or thawed frozen
- 1 tsp Black Pepper
Chocolate Fudge Frosting
- ½ Cup Butter
- ¼ Cup Milk
- 6 oz Dark Chocolate roughly chopped or broken into pieces
- ½ Cup Raspberry Jam
- 4 Cups Powdered Sugar plus 1 Tbsp for dusting
- 1 tsp Black Pepper for dusting
- 40-50 Fresh Raspberries optional, for garnish
Instructions
Chocolate Raspberry Cake
- Preheat the oven to 350°F with a rack in the center. Prepare a jellyroll pan (or sheet pan with sides) by lightly coating with cooking spray, lining with a layer of parchment paper, and then greasing the parchment with more spray.
- In a large microwave-safe bowl, combine the butter, cocoa, and water. Heat in the microwave in thirty second increments, stirring after each, until melted.
- In a medium bowl, whisk together the flour, sugar, and baking soda. Add the dry ingredients to the butter mixture and stir to fully combine. Add in the eggs, cream, and jam and mix well.
- Transfer the batter to the prepared pan, and spread into the corners of the pan by tilting and using a silicone spatula. Press the raspberries into the batter, distributed around the surface of the cake. Sprinkle evenly with black pepper.
- Bake for 23-28 minutes, until the center is springy and a toothpick comes out clean. Let cool in the pan for at least 20 minutes. Then carefully use the parchment paper to slide it onto a surface.
Chocolate Fudge Frosting
- While the cake is baking, prepare the frosting. In a small microwave safe bowl, add the dark chocolate, milk, and butter. Melt these in the microwave in 30 second increments, stirring after each until smooth.
- Add in the sugar in 1 cup batches. Mix to thoroughly incorporate each batch.
Constructing the Cake
- Cut the cake in half parallel to the short sides to create 2 rectangles. Transfer one piece of the cake to a cake board or serving tray. Add about ⅓ of the fudge around the edge of the top of this cake, creating a 1-inch thick border.
- Add the raspberry jam into the middle of the fudge frosting, spreading it around to fill the space.
- Carefully transfer the other half of the chocolate cake on top of the frosted half. Cover the top of the cake with the remaining fudge frosting. If the frosting is becoming difficult to work with, warm it in the microwave briefly.
- Once coated, cover the cake with foil and transfer to the fridge to cool. Dust the cooled cake with additional powdered sugar and black pepper. Then slice and serve with a garnish of fresh raspberries.
Notes
- Make ahead tips:
- The chocolate raspberry cake can be made in advance and stored in the fridge for 2-3 days or frozen, wrapped tightly, for up to 3 months.
- The chocolate fudge frosting can be stored in the fridge for 3-4 days. Warm it gently in the microwave until spreadable.
- The fully prepared cake, whole or in slices, can be stored at room temperature for 1-2 days or in the fridge for 4-5 days. Eat slices cold, or let warm up to room temperature for up to 30 minutes. Or freeze for 3 months, and let thaw overnight in the fridge.
- Raspberries: You can use fresh or thawed frozen berries inside the cake. However, garnish with fresh berries only.