Black Forest Chocolate Cake with Raspberry Coulis

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A decadent German dessert featuring layers of rich chocolate sponge, whipped cream, and a glossy raspberry sauce. This German-inspired New Year's recipe (gluten-free), ready in about 75 minutes, layers all-purpose flour, cocoa powder, sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 35 min Serves 8 German cuisine 380 cal/serving

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Ingredients

2 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 cups sugar
4 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups whipped cream
1 cup, fresh or frozen raspberries
1/4 cup confectioners sugar
1/2 cup, chopped dark chocolate

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Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla. Add wet ingredients to dry and mix until smooth. Pour batter into the pan and bake for 30-35 minutes until a toothpick inserted comes out clean. Let cool completely.
Step 2: In a bowl, whip cream until stiff peaks form. Spread half of the whipped cream over the cooled cake. Top with a layer of dark chocolate, broken into small pieces. Spread remaining whipped cream over the chocolate layer. Chill in the refrigerator for at least 1 hour.
Step 3: For the raspberry coulis, puree raspberries in a blender. Strain through a fine mesh sieve, then stir in confectioners sugar. Serve cake slices with a drizzle of coulis and additional raspberries on top.