Inner Chef

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Chocolate Raspberry Cake


Chocolate Raspberry Cake

Who doesn’t like chocolate and raspberries? Think of this; a delicious, moist, and rich cake that tastes like you spent hours making it, when actually; it didn’t.

I think you will be amazed and the vibrant raspberry flavors paired with the fudgy chocolate goodness of the cake and fudge sauce. You will also be amazed at just how easy this cake really is.


1 box Duncan Hines Classic Dark Chocolate Fudge cake mix

Eggs, oil and water as directed on cake mix package

1 large jar Hot Fudge sauce (I used Smucker’s Hot Fudge sauce)

1 (10 oz.) jar Red Raspberry preserves (I love Private Selection’s Oregon Red Raspberry)

1 small box raspberry jell-o

1 pint fresh raspberries







For Poke Cake:

Make cake according to package directions for a 13×9” cake.

Let cool in fridge for at least 30 minutes.

While cake is cooling; empty jar of preserves into small saucepan and cook on low, stirring often (you are just going to warm the preserves). When preserves are warmed; spoon into a very fine mesh sieve and with the back of a spoon; press preserves into sieve. You will need a knife to scrape the sauce from the bottom of the sieve. (This is going to be your raspberry sauce…yep, it’s that easy).

Remove cake from fridge, and poke holes in cake using a fork (it’s okay to get a little crazy here).

Mix raspberry jell-o with 1 cup of HOT water. Stir until jell-o is completely dissolved. Carefully pour hot jell-o over cake, making sure you get the jell-o into all the holes that you poked. Return to the fridge for at least 30 minutes.

Warm hot fudge sauce in microwave for about 30 seconds and stir. You may need to warm for additional time; you want the fudge sauce to be smooth and easily spreadable.

Carefully spread hot fudge sauce over cake. Drizzle raspberry sauce over cake and decorate with fresh raspberries.

Store in airtight container, in the fridge.






For Layer Cake:

(You will need another jar of preserves and hot fudge sauce for this cake)

Make cake according to package directions for 9” round cakes. When cakes are cool; slice each layer horizontally (this gives you 4 layers). Trim top layer so that it is flat (save what you trim off).

Your layers will be as follows:


Hot fudge




Hot Fudge



Trimmed piece of cake

Hot fudge

Drizzle of raspberry sauce








Store in airtight container in the fridge.





2 thoughts on “Chocolate Raspberry Cake

  1. Mmm that looks delicious! Love that frosting with those raspberries!

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