Chocolate raspberry gateau

1 hour 15 minutes



  • 150g of self-raising flour
  • 75g of drinking chocolate
  • 2 tsp baking powder
  • 180g of caster sugar
  • 200g of butter, softened
  • 3 large eggs
  • 3 tbsp of water, hot but not boiling

Chocolate buttercream

  • 225g of chocolate, broken into pieces
  • 125ml of double cream
  • 150g of unsalted butter, softened
  • 225g of icing sugar


  • 225g of raspberries, fresh or frozen
  • cocoa powder, to sprinkle


175°C/gas mark 4. Grease and line two cake tins measuring 20cms/8”. (Or one cake tin of the same diameter, but deeper)
Whisk all of the cake ingredients together, except the hot water, until light and fluffy for at least 3 minutes. Then add the hot water and whisk again for 3 minutes until the cake mixture is extremely light and fluffy
Divide the cake mixture between the two prepared cake tins (or one cake tin if using) and bake for 20 to 30 minutes, or until the cakes are firm to touch and well risen (You can also check by inserting a skewer into the middle of the cakes, and if the skewer is clean when taken out, the cakes are cooked)
Allow the cakes to cool in the tin for a few minutes, before carefully turning them out on to a wire cooking rack. Allow to cool completely before filling and icing with buttercream, cream and raspberries
Meanwhile, make the icing/frosting. Sit a bowl over a pan of simmering water and add the chocolate and cream to the bowl and gently melt, stirring all the time until the chocolate and cream are blended and smooth
Remove the chocolate and cream from the heat. Add the butter to the hot chocolate and cream mixture and stir it until smooth. Sift in half the icing sugar and mix well, add the remaining icing sugar and mix until very creamy and smooth. Set aside to cool until thickened
When you are ready to ice and fill the cakes, spread half of the icing/frosting (or the whipped cream) over one of the cakes, add three quarters of the raspberries and then place the other cake on top
Gently swirl the rest of the icing/frosting over the top of the cake, pipe it on if you wish, and then scatter the rest of the raspberries over the icing on the top of the cake. Sprinkle with cocoa. You can also add jam to the filling; cherry jams are lovely, or add some fresh fruit to the filling as well as decorating with fresh fruit on top
Serve in thin slices with tea or coffee