Chocolate-Raspberry Layer Cake Recipe

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Chocolate-Raspberry Layer Cake
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  1. Preheat oven to 350°F.
  2. Lightly grease a 15 1/2-by-10 1/2-by-1-inch jelly roll pan.
  3. Line bottom with waxed paper; grease paper.
  4. In large bowl of electric mixer, at high speed, beat egg whites until soft peaks form when beaters are slightly raised.
  5. Gradually beat in 1/2 cup of the granulated sugar, beating until stiff peaks form.
  6. With same beaters, at high speed, beat egg yolks in small bowl with rest of sugar until thick and lemon colored- about 5 minutes.
  7. Meanwhile, sift flour, cocoa, baking powder, soda and salt onto waxed paper.
  8. At low speed, beat water, vanilla, then flour mixture into egg yolk mixture until combined, scraping sides of bowl with rubber spatula.
  9. With rubbr spatula using an under-and-over motion, gently fold egg yolk mixture into beaten egg whites, spreaad evenly into prepared pan.
  10. Bake 12 to 15 minutes, or just until surface springs back when gently pressed with fingertip.
  11. Cool cake in pan on wire rack 10 minutes; invert cake onto large wire rack; gently peel off waxed paper; turn cake top side up; cool completely.
  12. With serrated knifecut cake crosswise into quarters to form four 10-by-3 3/4-inch layers.
  13. Line jelly roll pan with forel.
  14. Bring up one short edge of foil to form a 11 1/4- by 10-inch rectangle.
  15. Soft sherbet slightly.
  16. And spread in foil lined pan; refreeze until firm.
  17. When firm cut sherbet cross wise into three pieces, right through the foil.
  18. Place one cake layer on serving plate; invert raspberry sherbet over the cake layer; peel off foil.
  19. Repeat with remaining cake and sherbet layers, ending with cake layer, place top side up.
  20. Loosely wrap cake with plastic wrap, freeze until firm.
  21. Just before serving cut a rectangle of waxed paper, 1/2-inch smaller all around than top of cake layer.
  22. Place on top of cake, dust edges heavily with confectioners' sugar.
  23. Remove paper, dust center lightly with more sugar.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 97.15 Kcal (407 kJ)
Calories from fat 16.48 Kcal
% Daily Value*
Total Fat 1.83g 3%
Cholesterol 42.69mg 14%
Sodium 62.97mg 3%
Potassium 62.68mg 1%
Total Carbs 18.71g 6%
Sugars 13.12g 52%
Dietary Fiber 0.71g 3%
Protein 2.62g 5%
Vitamin C 0.4mg 1%
Iron 0.5mg 3%
Calcium 26.9mg 3%
Amount Per 100 g
Calories 137.01 Kcal (574 kJ)
Calories from fat 23.24 Kcal
% Daily Value*
Total Fat 2.58g 3%
Cholesterol 60.21mg 14%
Sodium 88.8mg 3%
Potassium 88.39mg 1%
Total Carbs 26.39g 6%
Sugars 18.51g 52%
Dietary Fiber 1g 3%
Protein 3.69g 5%
Vitamin C 0.6mg 1%
Iron 0.7mg 3%
Calcium 37.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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