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Overhead view of 4 slices of chocolate raspberry cake
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5 from 4 votes

Schoko Himbeerkuchen

A rich chocolate twist on the classic German Himbeerkuchen. Layered with a dense chocolate cake, whipped chocolate ganache, and a fresh raspberry topping.
Prep Time1 hour
Cook Time30 minutes
Setting12 hours
Total Time13 hours 30 minutes
Course: Afternoon Kaffee, Dessert
Cuisine: German
Keyword: cake, Chocolate, Raspberry
Servings: 12
Calories: 305kcal


  • Mixer


Chocolate Cake

  • 67 grams ap flour
  • 35 grams cornstarch
  • 22 grams cocoa powder dutch processed
  • 1 teaspoon baking powder
  • 2 eggs room temperature
  • 135 grams granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 100 milliliters coffee room temperature
  • 65 milliliters vegetable oil neutral
  • 65 milliliters milk room temperature

Whipped Chocolate Ganache

  • 4 oz dark or semisweet chocolate
  • 250 ml heavy cream

Raspberry Layer

  • 450 grams fresh raspberries *I like to have a few extra in case some are squished and then a few extra for the top
  • 500 grams frozen raspberries or frozen strawberries
  • 100 grams granulated sugar
  • 21 grams powdered gelatin 3 packets
  • 875 ml water


Chocolate Cake Base

  • Preheat the oven to 350 F - or 325 F if convection.
  • Sift together the flour, baking powder, cocoa powder, and corn starch.
  • In the bowl of a stand mixer, combine the eggs, sugar, salt, and vanilla extract. Whisk on high until light and fluffy - about three minutes.
  • Whisk the milk, coffee, and oil together and pour into the egg mixture. Whisk again to combine.
  • Add the sifted dry ingredients to the whipped egg mixture.
  • Whisk again until just combined, then use a rubber spatula to scrape the sides and bottom of the bowl.
  • Grease the bottom of a 9" springform pan. Pour the batter into the pan and level it out.
  • Bake on the middle rack of the oven for 15 minutes, then rotate and bake for another 15 minutes, or until a toothpick comes out clean.
  • Remove the cake from the oven and leave it to cool for 5 minutes. Then release the springform but leave the cake on the base to cool.
  • Once cooled, wrap the cake in plastic and place in the fridge until you are ready to assemble the cake.

Raspberry Gelatin

  • In a large bowl add 125 ml of water and sprinkle the gelatin over the top. Stir together and set aside.
  • In a medium sauce pot, combine 750 ml of water, the sugar, and frozen raspberries. Heat over medium high heat until it comes to a boil.
  • Reduce the heat to medium and cook for five more minutes. The raspberries should fall apart.
  • Pour the hot raspberry mixture through a sieve into the bowl with the bloomed gelatin. Strain all the liquid from the raspberries and gently whisk or stir to combine with the gelatin.
  • Set aside to cool to room temperature, stirring frequently so that it cools evenly.
  • If you are in a hurry, place the bowl in an ice bath to help cool it down. Whisk frequently to prevent it from clumping.

Whipped Chocolate Ganache

  • Finely chop the chocolate and place into a heat proof bowl.
  • Pour the heavy cream into a small sauce pot and heat over medium high heat until it is just about to boil. Stir frequently to prevent it from burning.
  • Once the cream is hot, pour it over the finely chopped chocolate. Let sit for 1 minute.
  • Whisk to fully combine the chocolate and cream.
  • Set aside to cool to room temperature, stirring frequently so that it cools evenly.
  • If you are in a hurry, place the bowl in an ice bath stirring frequently to cool it down. It should become cold but not solid. Once it starts to thicken, it is ready to whip.
  • Pour the ganache into the bowl of a stand mixer. Use the whisk attachment and whip the ganache on high until soft peaks form.


  • Remove the cake from the fridge and level it using a serrated knife. Place cake with the pan base onto a small baking sheet or tray that will make it easier to transport.
  • Using a sheet of acetate surround the cake making a collar that is about 6-7 inches tall. Pour in the whipped chocolate ganache and level out with an offset spatula or a bench scraper.
  • Arrange the fresh, rinsed raspberries upside down onto the chocolate ganache.
  • Then pour the raspberry gelatin mixture over the top.
  • Place the tray with the cake on top into the fridge. Leave to set up for at least 8 hours, or up to overnight.


Because of the fresh raspberries, this cake won't keep for more than 3 or 4 days in an airtight container in the fridge, but I'd be shocked if it lasts that long.


Serving: 1slice | Calories: 305kcal | Carbohydrates: 44g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 163mg | Potassium: 266mg | Fiber: 8g | Sugar: 27g | Vitamin A: 392IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 2mg