Chocolate and Raspberry Jam Cake

Chocolate and Raspberry Jam Cake on
My Chocolate and Raspberry Jam Cake is a chocoholics dream – rich, dark chocolate spiked with sweet berry flavours in a fudgy, brownie-like cake that is almost impossible to resist. The best part is, it simply could not be easier to make.

This is the recipe I turn to when I want a fabulous dessert but I really don’t have much time. It comes together in a saucepan and bakes to rich chocolate gorgeousness while you get on with other things.

One proviso, my Chocolate and Raspberry Jam Cake is not a beautiful cake when it comes out of the oven. Like so many of us, it needs a bit of help to look its best. I always flip the cake over when it is cool and serve it bottom side up. The bottom is smooth from baking in the cake pan and looks so much prettier than the top. Don’t however, be tempted to frost it, unless you have a seriously sweet tooth. In this case go ahead but please don’t say I didn’t warn you!

Chocolate and Raspberry Jam Cake on

A little icing sugar (confectioner’s sugar) sifted over top of this Chocolate and Raspberry Jam Cake can transform it, especially if you have some raspberries to put on top. If raspberries are in short supply, this is the perfect opportunity to try using a stencil. Sift the icing sugar over top of the stencil. Then, once the icing sugar has had a chance to settle, lift the stencil off carefully using masking tape handles. I’ve also covered the top of the cake with whipped cream and scattered dried edible rose petals over top. I’ve considered using edible gold or silver sprinkles as well – I think they would be gorgeous.

The recipe began life as ‘Store Cupboard Chocolate Orange Cake’, from Nigella Lawson’s wonderful book,‘How To Be A Domestic Goddess’. I have played with the proportions of the ingredients a bit over the years, not so much as to risk upsetting the alchemy that is baking, but just enough to mean that I can make it easily using cup measures. Weight measurements can be hard to convert. While conversion charts can be helpful, I find that more often than not you end up with awkward measurements – one cup plus 1 tablespoon and a teaspoon – for example. This is far too fiddly for me and honestly, I prefer using cup measures anyway as that was how first I learned to bake. I have ended up using slightly more jam and flour and a bit less sugar but the recipe still works beautifully.

Chocolate and Raspberry Jam Cake on

As with so many things, the quality of your results depends on the quality of your ingredients. This may be a simple cake but I urge you to choose a seriously rich dark chocolate. I love to use Cadbury Bournville. I discovered it when my husband worked for Cadbury many years ago and have been addicted to its rich flavour ever since. My late father loved it, particularly the British version, so I also use it in memory of my Dad and of pleasant afternoons spent sharing a bar of Bournville and catching up.

Equally, use a good seedless raspberry jam, fresh free range (pastured), preferably organic eggs and high quality butter. This will make an immeasurable difference to the result.

You could whip up a Chocolate and Raspberry Jam Cake in moments and surprise your family with an amazing dessert tonight. If you don’t have the ingredients, chances are you can find them at your local corner store. Go on, what are you waiting for?

5.0 from 9 reviews
Chocolate and Raspberry Jam Cake
Prep time
Cook time
Total time
Serves: Serves 6
  • 1¼ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • 4 ounces of dark chocolate, chopped or broken into pieces
  • 1 cup seedless raspberry jam
  • ¾ cup granulated or caster sugar
  • 2 large eggs, beaten
  1. Preheat to oven to 350°F (180°C or 170°C for a fan oven).
  2. Butter a 20 cm (8 inch) springform cake pan and line the bottom with baking parchment.
  3. Sift the flour, baking powder and salt into a medium bowl. Set aside.
  4. Melt the butter in a large saucepan over medium heat. Keep an eye on it, you don't want browned butter!
  5. Stir in the chocolate with a wooden spoon and continue stirring as it begins to melt.
  6. Before the chocolate is completely melted, remove the pan from the heat.
  7. Stir until the butter and chocolate are thoroughly combined.
  8. Stir in the jam, sugar and beaten eggs, combining thoroughly.
  9. Beat in the dry ingredients which you set aside earlier. Do this in three additions, beating until the batter in relatively smooth.
  10. Pour the batter into the prepared pan and bake for 40 to 50 minutes or until a cake tester inserted in the centre of the cake comes out clean. .
  11. Cool in the pan on a rack for ten minutes before turning out on to the rack to cool.
  12. You can eat the cake warm if you don't want to decorate it with icing sugar but if you wish to pretty it up a bit you need to let it cool completely first. I suggest carefully turning the cake over before decorating and serving.
  13. Store in a covered container for up to 4 days.

If you enjoyed this cake you make also enjoy this Chocolate and Blueberry Pudding Cake.

Shared with Cooking and Crafting with J&J, Try a Bite Tuesday, Simple Supper Tuesday, Full Plate Thursday

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Article by April Harris

April has written 1281 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.

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  1. Good Afternoon April, Oh I have to tell you, I do love a nice chocolate cake. Funnily enough Bourneville Plain chocolate was my father’s favourite chocolate, so I look forward to trying your recipe. I have pinned it to make later in the month.
    Best wishes

  2. It looks fantastic, and have no doubt – I’m making this cake pretty soon!!

  3. Looks delicious, I would love to try it for kids, as they love chocolate and jam. yum

  4. What a lovely dessert, April!

  5. The cake sounds just perfectly delicious and it looks beautiful. I love the raspberries.

  6. Linda (Meal Planning Maven) says:

    April, to me combining chocolate with raspberry is like a match made in heaven! Your cake looks absolutely mouthwatering…a must-try very soon!

  7. This cake is so pretty! It’s simple and elegant. Love it.

  8. Chocolate and raspberry are always a delicious combo! This cake looks scrumptious!

  9. Oh my Goodness!!! That Cake looks absolutely amazing!!! I have never thought of adding jam directly to the cake dough! I gotta try this must be so good!!!!


  10. April! I saw your pic and had to click to the recipe because my bf’s birthday is coming up in mid-Nov and I’ve been thinking what kinda cake to bake him! I might very well make this! Thank you so much for the inspiration – plus, the jam in the cake is genius!

  11. Chocolate cake is always a good idea. And I’m a huge fan of raspberries, so you can’t go wrong with this lovely cake 🙂

  12. I love this. So pretty and the addition of the jam is sure to make it moist and flavorful. I always love your cakes, and this one is sure to please!

  13. Looks beautiful, stunning! Love the raspberries on top!

  14. My favorite combination, chocolate and raspberry. This looks lovely!

  15. April, your chocolate and raspberry cake sounds absolutely divine! I’d love to have a big slice 🙂

  16. What a fantastic looking chocolate cake, April! So pretty.

  17. Oh I used to love this Storecupboard cake recipe and have tweaked it in a similar fashion myself although not lately. My favourite thing about the recipe is that you can actually mix it all in one go if you use a heatproof bowl or double boiler to melt the chocolate. Thanks for the reminder!

    PS I wonder whether you lived near Bournville. I used to go the art college there many moons ago – you could smell the Cadbury’s chocolate in the air most days!

    • I’m glad my post reminded you about this wonderful recipe, Sarah! And yes, when we were based in the Midlands I didn’t live all that far from Bournville – although sadly not close enough to smell the chocolate 🙂

  18. My kinda cake! Love it!

  19. Oh just the kind of cake I like, chocolate cake has to be good and moist!

  20. April, WOW! This cake looks and sounds so perfect!!!

  21. Erica (@Erica's Recipes) says:

    oh this cake is so lovely. I love just the dusting of powdered sugar so it’s not too much, just right. This cake sounds divine.

  22. yummm! Looks like a delicious cake! I will have to try it one day soon.

  23. Just the title of the dish makes me salivate. I am a big time fan of any chocolate cake and this one looks to be super yummy. Beautiful pics 🙂

  24. I love the look of this delightful cake — no fuss or muss — and not a ton of time dedicated to frosting and embellishing! My kind of dessert! Beautiful!

  25. I’m a big fan of Nigella and have made the recipe from HTBADG quite a few times. I loved that you used raspberry jam instead – it sounds delicious! I might try that next time. Thanks for the inspiration!

  26. this cake look absolutely delicious! It would be the perfect dessert to end a Valentine’s Date in!

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