Velvet Chocolate Soufflé Cake with Raspberry Coulis

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A decadent, moist chocolate cake with a perfect soufflé-like rise, served with a tangy raspberry sauce. This american-inspired desserts ready in about 53 minutes layers chopped dark chocolate, melted unsalted butter, granulated 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.

★ 3.9 (11 ratings) Prep: 25 min Cook: 28 min Serves 8 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. Melt 4 oz chopped dark chocolate and 1/2 cup melted unsalted butter together in a heatproof bowl over simmering water. Whisk in 1/2 cup granulated sugar until smooth.
  2. Step 2: Beat 4 separated large egg yolks into the chocolate mixture until fully incorporated. Gently fold in 1/4 cup all-purpose flour until no streaks remain.
  3. Step 3: Beat 4 large egg whites with a pinch of salt until stiff peaks form. Fold one-third into the chocolate batter, then gently fold in the remaining egg whites until just combined and no white streaks remain.
  4. Step 4: Pour batter into a greased 8-inch springform pan. Bake for 25-28 minutes until the edges are set but center springs back. Cool in pan for 10 minutes.
  5. Step 5: While cake cools, simmer 1 cup raspberries, 2 tbsp powdered sugar, and 1 tsp lemon juice for 5 minutes until thickened. Strain to remove seeds. Whip 1/4 cup heavy cream with 1 tsp lemon juice until stiff peaks form. Serve cake warm with raspberry coulis and a dollop of whipped cream.

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Frequently asked questions

How long does Velvet Chocolate Soufflé Cake with Raspberry Coulis take to make?

Total time is about 53 minutes (25 min prep + 28 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Velvet Chocolate Soufflé Cake with Raspberry Coulis?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Velvet Chocolate Soufflé Cake with Raspberry Coulis?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Velvet Chocolate Soufflé Cake with Raspberry Coulis for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Velvet Chocolate Soufflé Cake with Raspberry Coulis?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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