Chocolate Raspberry Curd Cake Recipe (video)

chocolate raspberry cake with meringue

This eye-catching and delicious chocolate raspberry curd cake recipe is bound to become a favorite! It’s made with simple chocolate sponge cake layers, a home-made lemon raspberry curd that you’ll want with everything, and garnished with torched meringue! This raspberry cake is so much fun to make and the torched meringue on top adds extra flair! For those that prefer their chocolate cakes on the less sweet side, this one is for you!

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Amazing Chocolate Raspberry Cake!

This sweet and tart chocolate raspberry cake is all about the flavors! I love combining chocolate with fruit and berries and this chocolate raspberry cake hits the sweet spot! I start with delicate and fluffy chocolate sponge cake layers; sponge cake is the perfect base for this cake and absorbs the filling well. If you want a more detailed tutorial on making sponge cake, checked out my ‘Back to Cake Basics’ episode:

Fillings & Topping!

The raspberry-flavored lemon curd filling should be a recipe all on it’s own! I love this tart, sweet, fruity and tangy curd and it’s the perfect filling for this cake. The flavor is so good, you’ll want to eat it by the spoonfuls and use it on every thing! And for the grande finale, I topped this chocolate cake off with torched sweet meringue!  It’s a fun and pretty finish to this cake! If you prefer not to leave the cake ‘naked’, simply spread the meringue over the sides, too.

Just look at that beautiful marshmallow meringue! And that raspberry lemon custard just oozing out the sides! I don’t know about you, but I want to eat this cake right off my screen!

sliced chocolate raspberry cake with torched meringue and raspberries

More Recipes!

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Chocolate Raspberry Cake with raspberry lemon curd filling

Supplies/Tools

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Chocolate Raspberry Curd Cake Recipe (video)

1 hr 30 mins prep + 20 mins cook
16 servings
Zesty and fruity chocolate raspberry cake filled with raspberry lemon curd and topped with fluffy meringue!

Ingredients 

For Chocolate Sponge:

  • 6 large eggs
  • 3/4 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder

For Filling:

  • 1 cup raspberries
  • 2/3 cup freshly squeezed lemon juice; strained
  • 1 cup white granulated sugar
  • 2 eggs
  • 4 egg yolks
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter

For Meringue:

  • 3 egg whites
  • 1/3 cup water
  • 1 cup white granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350F/177C. Line two, 8-inch cake pans with parchment paper; do not grease the sides. Prepare the chocolate sponge cake. Place the eggs, sugar and vanilla into a stand mixer bowl; whisk on high speed for 7 to 8 minutes, until the batter is thick and pale.
  • In a separate bowl, combine the flour, cocoa powder and salt. Sift the dry ingredients into the eggs in small batches, folding gently but thoroughly after each addition. Divide the batter evenly between the two cake pans. Bake in preheated oven for 18 to 20 minutes, until the tops are set. Remove the cakes from the oven, run a knife along the edge of the pan to release the cake. Cool the cake layers completely before using a serrated knife to split them in half.
  • Meanwhile, prepare the raspberry lemon curd; this can also be prepared ahead of time. Place the raspberries into a food processor and pulse into a puree. Strain the puree through a fine mesh sieve and discard any seeds.
  • In a small saucepan, combine the lemon juice, raspberry puree, sugar, salt, vanilla and eggs and egg yolks (save the egg whites for the meringue!). Whisk the ingredients together, then cook over medium heat, stirring constantly for 4 to 5 minutes. If any clumps form, strain the curd through a fine mesh sieve. Prepare the cornstarch slurry: mix the cornstarch and water together, then add to the curd. Cook for one more minute, then remove from heat.
  • Add the butter to the hot lemon curd and allow it to melt completely, then stir until well mixed. Cover the lemon curd with plastic wrap, making sure the wrap touches the surface of the curd, to prevent a film forming. Place the curd into the refrigerator (or freezer if you're in a pinch for time) and let it cool completely.
  • Once curd has cooled and thicken, assemble the cake. Split each chocolate layer in two, resulting in 4 cake layers. Spread a generous amount of the lemon curd onto each layer. For the last layer, add the curd to one side, then invert it onto the cake, leaving the top plain.
  • Prepare the meringue last. Place the egg whites into a stand mixer bowl and whisk just until soft peaks form. In a small saucepan, combine the water and sugar. Cook the mixture, not stirring, until it reaches 234F, soft ball stage. Once syrup is ready, set mixer to a medium speed and pour the syrup in a slow, steady stream. Once all the syrup is added, turn mixer up to high speed and whisk for 8 to 10 minutes, until a thick and glossy meringue forms. Add the vanilla last, then whisk for 30 more seconds.
  • Transfer the meringue into a pastry bag; I used Ateco tip #4FT. Pipe dollops of the meringue onto the cake. If desired, use a food torch to caramelize the meringue tips.
  • If not serving cake right away, keep it store in the refrigerator in a covered cake container to avoid drying.

Nutrition

Calories: 323kcal | Carbohydrates: 43g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 72mg | Potassium: 90mg | Fiber: 1g | Sugar: 35g | Vitamin A: 541IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg