Chocolate Cake with Raspberries

by Editorial Staff

Chocolate and raspberries are just a taste dream. These two ingredients complement each other perfectly. It is with this combination that I propose to prepare a delicious homemade cake!

Summary

Cook Time	12 hour
Total Time	12 hour
Course	Dessert
Servings (Default: 6)

Ingredients

Instructions

Beat eggs with sugar until fluffy.
Gently add flour, baking soda and cocoa. Stir with a whisk.
Pour the finished dough into a baking dish and place in the oven preheated to 180 degrees for 50 minutes.
Cool the finished biscuit and cut into 3-4 cakes.
For the cream, whisk the cream with the icing sugar.
Soak each cake layer a little with water. Brush with cream and lay out the raspberries. Spread the cream over the top and sides of the cake.
Decorate to your liking. Refrigerate for a few hours (preferably overnight) so that the cake is well saturated and frozen.

Enjoy your tea!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.