Gooey chocolate brownie Raspberry cake

If you’re looking for a low-effort, easy dessert for Valentine’s Day I have just the thing.  This gooey chocolate brownie raspberry cake has a crispy top and a molten middle.  It is STUNNING served warm with vanilla ice cream or pouring cream!

If you’re looking for a decadent but easy chocolate dessert for a romantic evening in the comfort of your own home, this gooey chocolate brownie cake with raspberries is perfect.

The top of the brownie has a slightly crisp, cracked top and when you delve a spoon underneath you find a rich, gooey chocolate goo inside. This is not a chocolate sponge.

Love fudgy brownies? Then you’ll LOVE this. It’s like the gooiest brownie you’ve ever had. Speaking of gooey brownies, have you tried these salted caramel brownies yet?

When you crack through the shiny top with a spoon, you would almost be forgiven for thinking it’s raw. It’s not. Just like those gorgeous molten chocolate cakes, it’s supposed to be that way. It’s glorious.

easy chocolate brownie cake with raspberries

This brownie cake is just perfect for sharing straight out of the baking tin. Don’t make extra dishes for yourself!

In the spirit of St. Valentine’s Day, I thought it would be fitting to bake it in my very underused heart shaped cake tin, but you can use an 18cm or a 20cm cake tin if you don’t own a ridiculous amount of novelty cake tins.

ingredient list

To make this recipe you will need:

• unsalted butter
• dark chocolate with a minimum of 52% cocoa solids
• 2 medium eggs
• caster or granulated sugar
• vanilla extract
• plain flour
• espresso powder, optional but enhances the chocolate flavour (you won’t taste it!)
• fine salt
• fresh raspberries

how to make it

scroll to the bottom of this post to find a printable recipe card with ingredient amounts and detailed instructions!

Step one – Preheat the oven to 180C/160Fan. Grease your cake tin with butter.

Step two – Melt the chocolate, butter and sugar together in a medium saucepan over a low heat. Take care not to let the chocolate catch on the bottom of the pan.

Step three – Once the chocolate and butter mixture has completely melted, remove from the heat and set aside to cool down slightly. You don’t want to add the eggs if the chocolate is hot or they will scramble.

Step four – Beat the eggs into the cooled chocolate mixture one at a time, then stir in the vanilla extract. The mixture should be smooth and shiny.

Step five – Stir in the flour, salt and espresso powder, if using. Scrape the brownie batter into the greased cake tin. Lightly press the raspberries into the batter.

Step six – Bake for about 25 minutes or until the top looks set. The middle will be quite wobbly, but that’s desirable! Leave to cool for about 15-20 minutes before digging in and enjoying.

can i use frozen raspberries?

Yes! If you don’t have fresh berries, then frozen will work just fine.

serving suggestions

This molten, fudgy chocolate brownie cake is very, very good with vanilla ice cream – and if you happen to have any leftovers, I highly recommend you pop it in the fridge for the next day. It has an amazing fudgy texture when chilled.

It’s so good with double cream when fridge cold – a really indulgent treat!

If you feel like really pushing the boat out, you could whip up a batch of my no churn salted caramel Rolo ice cream to serve alongside the brownie!

The heart-shaped sprinkles are of course optional, but they look quite sweet sprinkled on top with a dusting of icing sugar 🙂

want to see more indulgent chocolate desserts?

• no bake chocolate raspberry tarts

• No Bake White Chocolate and Raspberry Cheesecake

• Chocolate Brownie Berry Trifle

• Raspberry and White Chocolate Brownies

• Gooey Chocolate Cakes with Nutella and Raspberries 

• Baileys Chocolate Brioche Pudding

• Chocolate Magija Mousse with Blackberries

• Chocolate Orange Panettone Pudding

Continue to Content

Gooey Chocolate Brownie Raspberry Cake

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A rich chocolate brownie cake studded with fresh raspberries with a crispy top and a gooey, melting middle chocolate centre!

Print

Ingredients

• 100g Butter
• 200g Dark Chocolate, chopped into small pieces
• 2 Medium Eggs
• 140g Caster Sugar
• 1/2 teaspoon Vanilla Extract
• 85g Plain Flour
• 1/2 teaspon Espresso Powder, optional
• 50g Fresh Raspberries

Instructions

1. Preheat the oven to 180C/160F.
2. Grease an 18cm non stick heart shaped cake tin. If you don't have a heart cake tin, you could use a 18 or 20cm round tin instead.
3. In a small pan over a low heat, melt the chocolate, sugar and butter. Once melted and smooth, remove from the heat and set aside for a few minutes to cool slightly.
4. Beat in the eggs, one at a time. The mixture should be smooth and shiny. Stir in the vanilla extract, flour and espresso powder.
5. Pour the brownie mixture into the tin and lightly press the raspberries into the batter, taking care not to crush them.
6. Bake for about 25-30 minutes or until the top and sides look set.
7. The middle should wobble slightly. If you want it a little less gooey, I would go for the 30 minutes.
8. Leave to cool for about 15-20 minutes before diving in!

Notes

This gooey chocolate brownie cake is amazing served warm with vanilla ice cream.

If you aren't a fan of raspberries, you can leave them out.

For a final flourish, sprinkle the brownie with sifted icing sugar and top with more raspberries or Valentine's sprinkles.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 705Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 140mgSodium: 205mgCarbohydrates: 84gFiber: 5gSugar: 60gProtein: 8g

Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.

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