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Triple Chocolate Raspberry Fantasy


First Layer

  • 3 ounces unsweetened chocolate
  • 2 ounces semisweet chocolate
  • 1/2 cup butter
  • 2 eggs
  • 1 1/4 cups brown sugar, packed
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder

Second Layer

  • 1 (250g) package cream cheese, softened
  • 2/3 cup confectioners' sugar
  • 2 tablespoons raspberry liqueur, optional
  • 3 ounces white chocolate, melted
  • 1 egg

Third Layer

  • 1/2 cup raspberry jam
  • 1/2 cup whipping cream
  • 4 ounces semisweet chocolate

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  1. Heat oven to 325 degrees F.
  2. First Layer: Melt chocolate and butter. Beat eggs and sugar on high speed until thick and lemon colored.
  3. Fold in chocolate, flour and baking powder. Pour into greased and floured 10-inch springform pan.
  4. Second Layer: Beat cream cheese and confectioners' sugar.
  5. Beat in liqueur, chocolate, and egg until smooth.
  6. Randomly spoon white mixture over brown layer, leaving a space between each spoonful.
  7. Bake for 45 to 55 minutes until a wooden pick inserted in the center comes out almost clean.
  8. Let cake cool completely.
  9. Topping: Spoon jam over cake.
  10. Heat whipping cream and pour over chocolate; stir until melted.
  11. Pour glaze over cake and let set.

Source: Creative Chocolates of Vermont