Classic and Easy Chocolate Cake with Raspberry Filling

Raspberry-filled Chocolate Cake – rich and decadent balanced with sweet and tart raspberry filling!

Prep Time: about 35 min.
Resting Time: about 60 min.
Baking Time: about 50 min.
Difficulty: medium
Yield: 12 pieces

Ingredients for the batter:

  • ¾ cup + 1 tbsp softened butter (lactose free if necessary)
  • 3 tbsp + 1 tsp heavy cream (lactose free if necessary)
  • 4 eggs
  • 1¼ cup + 1 tbsp Frusano Chocolate Milk Powder
  • A dash vanilla extract
  • A pinch salt
  • 1½ cups + 1 tbsp flour
  • 2 tbsp baking powder
  • 3oz (85g) Frusano Dark Chocolate

Ingredients for the filling:


  1. Preheat the oven to 340°F.
  2. Melt the Frusano Dark Chocolate in a water bath.
  3. In a large bowl, combine butter, melted Dark Chocolate, heavy cream, Chocolate Milk Powder, vanilla extract, and salt. Mix with a hand mixer until creamy.
  4. Add the eggs one at a time and beat until smooth.
  5. Sift together flour and baking powder into the batter and stir until smooth.
  6. Spread the dough onto a greased springform pan and bake on the middle rack for about 50 minutes.  When the cake is done a toothpick inserted into the middle will pull out cleanly.  Let the cake rest briefly in the pan, then remove the cake from the pan and let it continue cooling on a wire rack.
  7. Set the cake flat on a cake stand and cut in half horizontally.  Spread the raspberry spread from Frusano on one layer and reassemble the cake.

Tip: Serve your chocolate cake with Frusano Corn Sugar sweetened whipped cream.