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  1. Raspberry Chocolate Lover's Indulgence

Raspberry Chocolate Lover's Indulgence

01:40:00 14 servings, 1 piece (60 g) each
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14 servings, 1 piece (60 g) each

Raspberry JELL-O and melted chocolate give this moist cake its scrumptious flavour. Top with fresh berries and still more chocolate for the win.

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Make It

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  • Heat oven to 350°F.
  • Cover bottom of 9-inch round pan with parchment or waxed paper. Spray with cooking spray; set aside. Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until both are melted and mixture is well blended, stirring after 1 min. Add dry jelly powder and sugar; mix well. Blend in eggs. Stir in flour and nuts. Pour into prepared pan.
  • Bake 40 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Invert onto platter; remove parchment. Cool cake completely.
  • Meanwhile, microwave 3 oz. of the remaining chocolate in microwaveable bowl 1-1/2 min. or until melted, stirring after 1 min. Spread onto parchment-covered baking sheet; refrigerate 30 min.
  • Melt remaining chocolate in microwaveable bowl 1 min. or until melted. Stir in Cool Whip; spread onto cake.
  • Remove chocolate on baking sheet from refrigerator; cut into 1-1/2-inch-wide strips with sharp knife. Arrange on cake as desired. Garnish with raspberries.


Prepare using Baker's Semi-Sweet Chocolate.


  • 14 servings, 1 piece (60 g) each

Nutritional Information

Serving Size 14 servings, 1 piece (60 g) each
Calories 300
% Daily Value
Total fat 21g
Saturated fat 11g
Cholesterol 65mg
Sodium 105mg
Carbohydrate 25g
Dietary fibre 2g
Sugars 19g
Protein 4g
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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