Chocolate Fudge Cake With Raspberry Coulis Chocolate Fudge Cake With Raspberry Coulis

Chocolate Fudge Cake With Raspberry Coulis | Food styling by Noah Witenoff | Prop styling by Jennifer Evans Image by: Steve Krug

"This recipe is inspired by a chocolate cake my grandmother used to make for special occasions. It's decadent, incredibly chocolaty and extremely easy to make. For a potluck, I like to dress it up with a milk chocolate glaze and a quick berry coulis, but it's also pretty perfect with a simple dusting of icing sugar." — Jennifer Bartoli, Food specialist

  • Prep time 50 minutes
  • Total time 3 hours & 15 minutes
  • Portion size 12 servings
  • Credits : Canadian Living Magazine


Chocolate Fudge Cake:
Milk Chocolate Glaze:
Raspberry Coulis:


Chocolate Fudge Cake: Grease 8-inch (2 L) springform pan; line bottom and side with parchment paper. Set aside.

In small saucepan, melt chocolate with butter over medium-low heat until smooth, about 5 minutes. Let cool slightly.

In large bowl, beat together eggs, sugar and salt until pale and thickened, about 5 minutes. Stir in chocolate mixture, flour, rum and vanilla until combined. Scrape into prepared pan, smoothing top.

Bake in 350°F (180°C) oven until top is cracked and cake tester inserted in centre comes out clean with a few moist crumbs clinging, 40 to 45 minutes. Let cool completely in pan.

Invert cake from pan; peel off parchment paper. Transfer cake to cake plate.

Milk Chocolate Glaze: While cake is cooling, in heatproof bowl set over saucepan of hot (not boiling) water, heat together chocolate, cream and butter, stirring, until smooth. Stir in rum. Let cool for 5 minutes.

Using offset palette knife, spread glaze over top of cake. Refrigerate until set, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Raspberry Coulis: While glaze is setting, in blender, purée together raspberries, sugar and 1 tbsp water. Strain raspberry mixture through fine-mesh sieve into saucepan, pressing on solids with back of spoon and scraping bottom of sieve to extract pulp. Discard solids.

Stir lemon juice into raspberry mixture; cook over medium heat, stirring, until hot, about 2 minutes. Whisk cornstarch with 2 tsp water until smooth; stir into raspberry mixture. Bring to boil; boil, stirring, until slightly thickened, about 1 minute.

Transfer to bowl; cover with plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 48 hours.) Serve with cake.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 92 mg
  • Sugars 31 g
  • Protein 4 g
  • Calories 338.0
  • Total fat 19 g
  • Potassium 170 mg
  • Cholesterol 92 mg
  • Saturated fat 11 g
  • Total carbohydrate 38 g


  • Iron 16.0
  • Folate 7.0
  • Calcium 3.0
  • Vitamin A 12.0
  • Vitamin C 3.0
Share X
Baking & Desserts

Chocolate Fudge Cake With Raspberry Coulis