Things I have been cooking lately #92: Raspberry fudge cake

I’m not sure if everyone is as obsessed as I am with The Great British Bake Off but I can’t help tuning in to see what they’re going to make next. My baking skills are nowhere near the kind of level that’s necessary for Bake Off but I do enjoy flipping through the cookbooks and dreaming about what I might attempt. This easy raspberry fudge cake comes from The Great British Bake Off Everyday and it’s delicious! It is worth mentioning though that this cake needs to stand for 24 hours before you eat it.

Raspberry fudge cake

240g butter
5 tablespoons of raspberry conserve
70g cocoa
300g caster sugar
3 eggs
1 teaspoon of vanilla extract
100g flour
A pinch of salt

To decorate
2 tablespoons of raspberry conserve
300g fresh raspberries

Grease and base line a 20cm springform tin and heat your oven to 180 C (170 C for a fan oven).

Place the butter and raspberry conserve in a pot big enough to hold all the ingredients. Put the pot over the lowest possible heat and melt the butter stirring regularly with a wooden spoon.

Once the butter is melted place the pot on a damp cloth to prevent wobbling. Sift in the cocoa and then add the sugar. Stir until well combined.

Beat the eggs and vanilla together until just combined. Add the egg mixture to the pot a little at a time, beating well after each addition.

Sift in the flour and salt and stir until you have a smooth, glossy batter.

Pour the batter into the prepared tin. Bake for 10 minutes and then turn the oven down to 160 C (150 C for a fan oven) and bake for a further 40 minutes or until a skewer inserted into the centre comes out slightly sticky (if you have a demon oven like mine check after 30 minutes so you don’t over bake).

When the cake is done place the tin on a wire rack. Run a knife around the edge to loosen and then leave it on the rack until completely cold. When release the spring and then wrap the cake in foil and store in an airtight container for twenty-four hours to settle.

When your cake is ready to decorate, gently heat the raspberry conserve and then brush over the top of the cake. Arrange the fresh raspberries over the top and serve.



  1. Hmmmmmmmmmm lady that looks so scrumptious!

    1. Abbi

      It was delicious. The raspberries really enhanced the flavour.

  2. Ema Jones

    Can I use coconut sugar instead of this sugar?

    1. Abbi

      I’ve not used it myself but having done some research I think it would work fine.

      1. Ema Jones

        Hey Abbi, how are you doing?
        Yeah, taste enhances when you exchange ideas. Happy cooking ❤ ❤

        1. Abbi

          I’m very well thanks, Ema. I hope you are too! Always great to get new ideas 😊

          1. Ema Jones

            I completely agree with you, dear 🙂
            So how’s the weekend going? Kool?

            1. Abbi

              It’s been great! Hope yours has too.

  3. It looks so good! Maybe I can talk my mom into making this next time we visit; nobody else here would eat it.

    1. Abbi

      We have some friends staying so I made it for them since Mr O is generally completely disinterested in baked goods.

  4. Looks fantastic, Abbi 🙂

    1. Abbi

      It was definitely striking to look at and yummy to eat.

    1. Abbi

      You can’t go wrong with Mary Berry.

  5. This looks absolutely delicious. I would love to give this a try!

    1. Abbi

      It’s got a great texture and loads of flavour.

      1. I can tell! The pictures look great.

  6. I’d have a cheat meal for this. DAMNNNNNN! It is beautiful!

    1. Abbi

      There is something about raspberries and chocolate that just has the wow factor!

  7. Barbara

    I have been a fan of Great British Bake Off for awhile and wanting to make that raspberry topped cake. It took quite awhile to covert the measurements to US measurements. Is that something you could include in future recipes. Thanks

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