Hello everyone, I hope you are all well.

Today’s temptation is a deliciously moist chocolate cake topped with chocolate fudge frosting and fresh raspberries.

Here is the recipe, enjoy!

Moist chocolate cake:

  • 10 1/2 oz. (300 g) dark chocolate
  • 1 cup + 1 tablespoon (250 g) butter
  • 5 eggs
  • 1/2 cup (120 g) regular sugar
  • 1 cup + 1 tablespoon (140 g) all-purpose flour
  • 1 1/3 cup (150 g) finely ground almonds
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon instant espresso powder (optional)

Bring out all the ingredients.

I use a very dark chocolate here, 75% cocoa solids.

Put the chocolate, butter and instant espresso powder (if using) into a bowl and place over a pan of simmering water. Stir regularly until everything is melted and smooth.

Set aside to cool completely.

Put the eggs and sugar into a mixing bowl.

It’s important that the eggs have been out of the refrigerator for at least an hour before using.

Whisk until very fluffy, about 10 minutes.


Sift the flour into the mixing bowl and fold into the mixture.

Fold in the very finely ground almonds.

Pour in the cooled chocolate mixture.

Carefully stir it into the mixture using a rubber spatula.

Pour the batter into a greased 9-inch (23 cm) round baking pan.

Bake in a 300 ˚F (150 ˚C) oven for about 55 minutes.

Leave to cool while you get on with the chocolate fudge frosting.

Chocolate fudge frosting:

  • 9 oz. (250 g) dark chocolate
  • 1/2 cup (120 ml) heavy cream
  • 1/3 cup (75 g) butter
  • 1 packet Philadelphia chocolate cream cheese

Put the chocolate, butter and heavy cream into a bowl and place over a pan of simmering water.

Stir regularly until melted and smooth.

Pour into a mixing bowl and put it in the freezer for about 10-15 minutes or until set, but not frozen.

After 15 minutes in the freezer it will look like this:

I have quite a frew ideas when it comes to this lovely chocolate cream cheese, this frosting is one of them…

Put the chocolate cream cheese into a the mixing bowl with the chocolate mixture.

Beat until fluffy, about 2-3 minutes.


This frosting needs to be used straight away as it sets quite quickly.

Turn the cake upside-down onto a cake stand or plate.

Spread out a decent layer of this luscious frosting…

I also make some rosettes around the edge of the cake, using a piping bag fitted with a Wilton 1M tip.

So pretty!

I also decorated with some fresh raspberries.

Before adding the raspberries, brush with egg white and sprinkle with sugar.

Fresh berries really make this cake so much prettier, use whichever fruits or berries you have at hand.

A little slice, just to tempt you…

So moist…

I hope you are inspired to bake something yummy for your loved ones, or for someone who needs cheering up.

Happy Baking to all of you.

I wish you all a wonderful day!

Hugs from me to you.





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