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Chocolate Cake with Raspberry Filling an Mocha Frosting

Make it Gluten Free: Use a gluten free flour.

Use only Dairy Free: Substitute dairy free margarine for butter in cake and icing and dairy free chocolate. Use any dairy free milk in cake recipe.

Keep it Soy Free: Substitute any milk other than soy in cake recipe.

Diabetics can eat: Substitute ¾ cups stevia for sugar in cake recipe. Use sugar free jam for filling. Substitute sugar free chocolate syrup and/or melted sugar free raspberry jam on top of cake for frosting.

Chocolate Cake with Raspberry Filling

and Mocha Frosting

Serves 8



3 ounces unsweetened baking chocolate

1¾ cup flour

1 tablespoon baking powder

¼ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon cloves

1 cup walnuts, ground

½ cup butter

1 ½ cups sugar

1 teaspoon vanilla extract

4 eggs, separated

¾ cup milk of choice



¼ cup raspberry jam, room temperature


Mocha Frosting

½ cup butter, room temperature                         

2 cups powdered sugar                                            

2 ounces baking chocolate, melted 

1 teaspoon vanilla extract 

3 tablespoons brewed coffee                        


1. Preheat oven to 350 F.  Coat two 8-inch cake pans with non-stick spray.

2. Separate eggs. Melt chocolate over double boiler. Remove from heat.

3. Mix together sifted flour, baking powder, salt, cinnamon, cloves and chopped nuts.

4. Beat butter until soft and add sugar gradually, blending until light and creamy. Add cooled chocolate and vanilla.

5. Beat yolks into batter one at a time. Beat egg whites until stiff and set aside.

6. Add 1/3 of the flour mixture to the butter mixture, alternating with milk. Stir batter until smooth after each addition.

7. Fold beaten egg whites into the cake batter. Bake in prepared pans for about 20-25 minutes or until tester comes out clean.


1. Spread raspberry jam on top of one cake until the entire layer is covered. Place other cake over the jam.

2. Ice with mocha frosting.


  1. Cream butter. Add confectioner’s sugar slowly and beat until smooth.

  2. Mix in vanilla and coffee.  If icing is too thick to spread, add 1-2 teaspoons of water or milk of choice until desired consistency.

  3. Spread on top and sides of cake.

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