Chocolate Cake with Raspberries GBBO Recipe

Name: Chocolate Cake with Raspberries GBBO Recipe
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 500 g Chocolate Fudge Cake Mix; 200 ml water; 60 ml oil; 100 g dark chocolate (melted); 300 g dark chocolate (for ganache); 25 g unsalted butter (for ganache); 450 ml double cream (for ganache); 400 g raspberries (for topping)

by GBBO style

Why some badges are missing

Not vegan: Chocolate Fudge Cake Mix → try dairy-free dark chocolate
Not gluten-free: Chocolate Fudge Cake Mix
Not dairy-free: Chocolate Fudge Cake Mix → try dairy-free dark chocolate
Not egg-free: the recipe title (Chocolate Cake with Raspberries GBBO Recipe) — bakes usually contain butter and egg
Not low-FODMAP: Chocolate Fudge Cake Mix
Not low-histamine: Chocolate Fudge Cake Mix
Not low-GI / diabetic-friendly: Chocolate Fudge Cake Mix → try 85% dark chocolate
Not kidney-friendly: Chocolate Fudge Cake Mix

Based on listed ingredients — always check labels for allergies.

↳ Imported from Instagram

About this recipe

The chocolate showstopper features a moist multi-tier sponge entirely encased in rich, glossy chocolate buttercream and crowned with fresh red raspberries arranged in a neat ring, with one deliberate space left empty near the edge. This missing raspberry serves as a playful narrative touch that captures the high-pressure, human drama of the Great British Bake Off baking tent, humorously suggesting a cheeky baker could not resist sneaking a quick taste straight from the tray before the judges' evaluation.

Prep

—

Cook

35m

Rest

10m

Serves

Rating

—

Ingredients

Kitchen Help

Shopping list

500 g Chocolate Fudge Cake Mix
200 ml water
60 ml oil
100 g dark chocolate — melted
300 g dark chocolate — for ganache
25 g unsalted butter — for ganache
450 ml double cream — for ganache
400 g raspberries — for topping

Instructions

Step by step

1
Preheat the oven to 160°C.
2
Break up 100g of dark chocolate and place it in a heatproof bowl.
3
Boil the kettle and pour the boiling water into a saucepan. Place the bowl of chocolate over the saucepan, making sure the bottom of the bowl doesn’t touch the water. Leave the chocolate to melt, stirring occasionally.
4
Add the cake mix, water, oil and melted chocolate to your mixing bowl and mix until all the ingredients are fully combined.
5
Grease two cake tins with a little butter, then divide the cake mixture evenly between the two tins.
6
Place the tins in the oven and bake for 35–, or until a skewer inserted into the centre comes out clean.
7
Leave the cakes to cool in their tins for before removing them. Allow them to cool completely before decorating.
8
For the chocolate ganache: Add 300g of chocolate and the butter to a heatproof mixing bowl.
9
Pour the cream into a saucepan and gently heat until it just starts to boil. Remove from the heat and pour over the chocolate and butter.
10
Leave for to allow the hot cream to melt the chocolate, then stir until smooth and glossy. Leave the ganache to cool and thicken before using.
11
Place one of the sponges on a cake stand and spread approximately 6 tablespoons of ganache over the top using a palette knife or spoon.
12
Place the second sponge on top, upside down so that the flat side is facing upwards. Gently press the two cakes together.
13
Cover the top and sides of the cake with the remaining ganache, roughly smoothing the sides with a palette knife.
14
Finish by arranging the raspberries on top. Remember to leave 1 space empty a la GBBO chocolate raspberry cake style

Per serving

serves 4

Calories

651kcal

Protein

8.5g

Carbs

61.2g

Fat

43.5g

Fibre

4.1g

Sugar

45.9g

Sodium

340mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

#Dessert #Chocolate #Vegetarian #British #cakes #raspberry #GBBO