• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • Baking Classes
  • About Helen
  • Father's Day
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Classes
    • About Helen
    • Father's Day
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×
    Home > Cakes

    Published: Dec 15, 2016 · Modified: Dec 9, 2016 by Helen S Fletcher · This post may contain affiliate links · 14 Comments

    Chocolate Raspberry Gateau

    Chocolate Raspberry Gateau

    This Chocolate Raspberry Gateau is one of the most flavor packed, moist cakes to be found.  Please don't be put off because this looks so intimidating.  While it looks intimidating, it really is not hard to make.  I have provided a schedule starting a month out and it has to be competed a day or two before serving.  The Chocolate Raspberry Gateau is ideal for entertaining, and is one of the great celebration cakes. This is an updated version of the one originally written in my first book, The New Pastry Cook.

    Gateau is the French word for cake. It generally denotes items made with delicate ingredients which are best consumed soon after the confection is made. Cakes can last much longer, some even improving with age (fruit cake). Torte is the German word for cake, with similar properties.

    Praline is sometimes viewed as difficult but in reality is is simply nuts suspended in hard sugar.  The degree to which you cook the syrup to color it determine the taste. Lightly colored syrup will have a mild taste while darkly colored syrup will be much more intense. For this recipe, I try to go down the middle.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    The biggest thing about cooking sugar is to realize that even after it is removed from the heat, it will continue cooking and darkening for a bit as it retains an intense heat.  It is important to stir the nuts in as soon as the syrup is removed from the heat as it will harden quickly to the point they cannot be dispersed evenly.  Equally important is to get the praline out of the pan onto sillpat or a lightly sprayed rimmed baking sheet immediately so it can be spread out.  Whenever using a utensil to stir or a spatula to spread the praline, spray it to insure it won't get stuck.

    This Chocolate Raspberry Gateau is a chocolate genoise with pulverized praline added to it.  As such, it has no leavener in it.  Since I always had a problem adding the butter to the batter, I emulsify the melted butter in a little batter first and then fold it back into the main amount of batter.  This keeps the butter from sinking to the bottom of the cake making an unsightly and heavy layer at the bottom.  The cake is baked in a loaf pan.

    The chocolate panels made for the Chocolate Raspberry Gateau were used on many a wedding cake we made at the bakery.  While the panels were most often used with white chocolate, dark panels were also used.  They stick up over the top edge of the cake and the void was filled with chocolate curls for wedding cakes.  The panels for this cake are adhered to the cake with ganache before it is set up,   They do not need to be stuck hard to the ganache as they will be tied with the ribbon immediately to keep them in place.  The top will be filled with raspberries shortly before serving.

    When you are ready to serve the Chocolate Raspberry Gateau, remove it to the kitchen or somewhere where dissembling it won't be a disappointment to your guests.  Remove the ribbon and pull away the panels if they are loose.  Some of the loose raspberries may tumble down, but that is fine.  Cut the cake into slices with a hot, dry knife (run the knife under really hot water, quickly dry and cut).  Plate with some of the panels and fresh raspberries on each plate.

    Schedule for the Chocolate Raspberry Gateau

    • Up to a month in advance make the cake and freeze it.
    • Up to two weeks in advance, make the praline, pulverize it and store it in a covered
      container at room temperature.
    • Up to two weeks ahead make the raspberry soaking syrup and store in the refrigerator.
    • Up to a week ahead make the chocolate ganache and store it in the refrigerator.
    • Up to a week ahead make the chocolate panels.  Store in the refrigerator covered.
    • Up to two days ahead assemble the cake without the fresh raspberries and store in the
      refrigerator.
    • Several hours before the presentation, fill the top of the Chocolate Raspberry Gateau with fresh raspberries.

    Almond Praline for the Chocolate Raspberry Gateau

    Almond Praline ingredients for the Chocolate Raspberry Gateau

    2 tablespoons water
    1 teaspoon light cornsyrp.
    ½ cup granulated sugar (100 grams or 3 ½ ounces)
    ½ cup whole or slivered blanched almonds (58 grams or 2 ounces)

    Preheat the oven to 350 degees. Toast the almonds 8 to 10 minutes until fragrant and just colored. Cool completely. Oil a jelly roll pan or line a half sheet pan with silpat and set aside.

    Spray the back of an offset spatula and set next to the prepared pan.

    Water, sugar, corn syrup for Chocolate Raspberry Gateau
    Praline syrup boiling for he Chocolate Raspberry Gateau
    Brushing sides of pan for the Chocolate Raspberry Gateau
    Praline syrup coloring for the Chocolate Raspberry Gateau
    Almonds added to praline for the Chocolate Raspberry Gateau
    Praline poured into the pan for the Chocolate Raspberry Gateau
    Praline in processor for the Chocolate Raspberry Gateau
    Praline processed to a powder for the Chocolate Raspberry Gateau
    Praline powdered for the Chocolate Raspberry Gateau

    In a small, heavy saucepan, add the water, cornsyrup and sugar. Bring to a boil and wash the sides down with a brush dipped in cold water. Cook over medium heat until the syrup turns a deep golden brown. As the syrup starts to color, watch it closely as it will deepen in color quickly. Take if off the heat just before it gets deep enough as it will continue to color. Quickly stir in the almonds, turn out into the prepared pan and spread out with the sprayed spatula.When completely cool, break into pieces and place in a food processor. Process to pulverize. You may have to do this several times, straining between to avoid over-processing the praline that is already pulverized. Set this aside.

    Soaking syrup ingredients for the Chocolate Raspberry Gateau

    Raspberry Syrup for the Chocolate Raspberry Gateau½ cup water
    ⅓ cup sugar (65 grams or a bit over 2 ounces)
    ¼ cup framboise, Chambord or other raspberry flavored liqueur

    Finished soaking syrup for the Chocolate Raspberry Gateau

    Combine the water and sugar in a small pan and bring to a boil. Boil for 1 minute. Add the liqueur.  Cool completely.  Store in the refrigerator until needed.Yield: ¾ cup

    Ganache ingredients for the Chocolate Raspberry Gateau

    Chocolate Ganache for the Chocolate Raspberry Gateau1 ¾ cup whipping cream
    10 ounces semisweet chocolate (285)

    Chocolate added to the cream for the ganache for Chocolate Raspberry Gateau
    Finished ganache for the Chocolate Raspberry Gateau
    Film on ganache for the Chocolate Raspberry Gateau

    This should be started at least the day to a week before assembling the gateau.  Heat the cream until steaming but not boiling. Submerge the chocolate under the cream and let it sit for several minutes. Whisk smooth. Place film directly on top of the ganache and chill overnight or longer.
    Yield:  2 cups

    Cake ingredients for the Chocolate Rasperry Gateau

    Chocolate Praline Cake for the Chocolate Raspberry Gateau½ cup sifted cake flour (50 grams or 1 ¾ ounces)
    ½ cup sifted unsweetened cocoa (35 grams or 1 ¼ ounces)
    4 eggs, separated
    1 whole egg
    ¾ cup sugar, divided
    ½ cup Almond Praline, pulverized (70 grams or 2 ½ ounces)
    6 tablespoons unsalted butter, melted and cooled (90 grams or 3 ounces)

    9x5 pan for the Chocolate Raspberry Gateau

    Preheat the oven to 350 degrees. Line the bottom of a 9x5x3 inch loaf pan with parchment paper. Set aside.

    Cocoa and flour for the Chocolate Raspberry Gateau

    Sift the cake flour and cocoa together. Set aside.

    Sugar and eggs in mixer bowl for the Chocolate Raspberry Gateau
    Sugar and eggs mixed for the Chocolate Raspberry Gateau

    In a mixing bowl, fitted with a whisk, beat the egg yolks, whole egg and ½ cup of the sugar until very light and fluffy

    Eggs and sugar beaten for the Chocolate Raspberry Gateau
    Praline added to cake for the Chocolate and Raspberry Gateau
    Praline mixed in for the Chocolate Raspberry Gateau
    Cocoa added to cake for Chocolate Raspberry Gateau
    Cocoa mixed into cake for the Chocolate raspberry Gateau
    Egg whites in bowl for the Chocolate Raspberry Gateau
    Soft peaks for the Chocolate Raspberry Gateau
    Sugar being added to egg whites for the Chocolate Raspberry Gateau
    Beaten egg whites for the Chocolate Raspberry Gateau
    Egg whites added to the batter for the Chocolate Raspberry Gateau
    Folding in egg whites for the Chocolate Raspberry Gateau
    Folding in egg whites for the Chocolate Raspberry Gateau
    Batter added to butter for the Chocolate Raspberry Gateau
    Whisking batter and butter for the Chocolate Raspberry Gateau
    Batter and butter whisked together for the Chocolate Raspberry Gateau
    Butter folded in for the Chocolate Raspberry Gateau
    Pouring into pan for the Chocolate Raspberry Gateau

    Beat in the praline powder. Mix in the flour and cocoa mixture on low until completely blended. Set aside.In a clean mixing bowl with a clean beater, beat the egg whites until soft peaks form. Add the remaining ¼ cup sugar gradually, beating until stiff but not dry. Stir one fourth of the egg whites into the egg yolk batter to lighten it. Fold in the remaining egg whites gently but thoroughly and quickly. Add about ¾ cup of the batter to the melted butter, whisking the two together until completely mixed. Fold this mixture back into the batter. Pour into the prepared pan.

    Smoothing the top of the cake batter for the Chocolate Raspberry Gateau

    Smooth the top.  Bake 35 to 40 minutes on the middle shelf of the oven or until the center springs back when lightly touched. Do not overbake. Cool 10 minutes in the pan, loosen the sides with a spatula, and turn out. Remove the parchment paper and turn the cake right side up. Cool completely on a rack.

    Note: If the Chocolate Raspberry Gateau is made 2 days ahead, wrap in foil and hold at room temperature. It can be made a month in advance, wrapped in foil, and frozen for up to a month. Defrost 24 hours in the refrigerator before using.

    Chocolate Panels for the Chocolate Raspberry Gateau
    10 ounces semisweet chocolate (285 grams)

    This should be made up to a week  before finishing the cake. Line a half sheet pan with parchment paper.   Melt the chocolate over a double boiler or in the microwave on half power until about half to two thirds is melted. Remove from heat and stir until the remainder is melted. Pour onto the paper and spread evenly over the paper. Refrigerate to firm.

    Chocolate curled up for the Chocolate Raspberry Gateau
    Cutting the chocolate into panels for the Chocolate Rasperry Gateau

    The chocolate must be cold coming after chilling.  It most likely will be curled up. Let it rest at room temperature and the paper and chocolate will flatten out.  Before it gets warm, using a pizza cutter and ruler, cut the chocolate into 1" to 1 ¼" panels.  Move in and out of the refrigerator to maintain the temperature so you don't mar the chocolate.

    Measuring chocolate for panels for the Chocolate Raspberry Gateau

    Cross cut the panels into 4" tall pieces.  Store the panels in the refrigerator.

    Ingredients to finish the Chocolate Raspberry Gateau

    Assembling the Chocolate Raspberry GateauChocolate Praline Cake
    Raspberry Syrup
    ⅓ cup seedless red raspberry preserves
    Chocolate Ganache

    slicing cake (1 of 1)
    Brushing bottom layer with raspberry syrup for the Chocolate Raspberry Gateau
    Raspberry on first layer of Chocolate Raspberry Gateau
    Ganache on first layer for the Chocolate Raspberry Gateau
    Soaking syrup on second layer for the Chocolate Raspberry Gateau
    Raspberry on second layer for the Chocolate Raspberry Gateau
    Ganache on second layer of Chocolate Raspberry Gateau
    Brushing underside of top layer for the Chocolate Raspberry Gateau
    Trimming sides of cake for Chocolate Raspberry Gateau

    Split the cake horizontally into 3 layers. It is easiest to do this if the cake is partially frozen for a few hours. Place the bottom layer on a cardboard.  Brush with ¼ cup raspberry syrup andspread with half the raspberry preserves.   Top with about ⅔ cup ganache, spreading evenly to the edges. Repeat with the second layer. Turn the top layer over so the cut side is up. Use the remaining ¼ cup of syrup to soak this layer. Place it, right side up, on top of the ganache. Refrigerate to firm the filling.  Trim the sides to even up.   At this point the cake can be frozen or  a week or so without the outer coating of ganache.  Refrigerate the extra ganache.  Thaw the cake in before continuing.

    Chocolate ganache finishing the Chocolate Raspberry Gateau

    When ready to finish the cake, reheat the ganache to spreading consistency and cover the top and sides with the remaining ganache.

    Finishing the Chocolate Raspberry Gateau
    The freshly frosted gateau
    Chocolate Panels
    Ribbon with which to tie the panels
    About 12 to 16 ounces of Fresh Raspberries, depending upon the size

    Gateau transferred to a serving tray for the Chocolate Raspberry Gateau
    Loosening chocolate for the Chocolate Raspberry Gateau
    Trimming chocolate panels for the Chocolate Raspberry Gateau
    Placing chocolate panels on Chocolate Raspberry Gateau
    Chocolate panels on cake for the Chocolate Raspberry Gateau
    bow-tied-on-cake-for-chocolate-raspberry-gateau.jpeg

    The cake should be freshly finished with the ganache so the panels will stick to it. Transfer the cake to the serving plate.  Loosen the panels from the parchment by sliding a metal spatula under the panels.  The panels as cut will be too tall.  You want them to stick up over the top of the cake about ¾". Trim the bottom of the panels to size.  Remember the panels should not all be the same height. Vary them slightly for an uneven finish.Press them lightly into the ganache all around the cake.  Don't worry if you have to adjust them as you go along.  They,  most likely, will not be glued in place.Immediately tie the panels in place with the ribbon.  I use a wired ribbon so I can bend it into the shape I want.Refrigerate the cake up to 2 days.

    Raspberries on top of the Chocolate Raspberry Gateau
    Removing the bow for for-chocolate-raspberry-gateau.jpeg
    Removing the panels from the Chocolate Raspberry Gateau
    Slicing the Chocolate Raspberry Gateau Cake
    Plated slice of cake for Chocolate Raspberry Gateau

    For Presentation of the Chocolate Raspberry Gateau:   Fill the top with fresh raspberries.  Bring to room temperature for at least an hour but it can sit at room temperature for hours at this point.  Be sure to display it where everyone can see it and admire it.To plate the Chocolate Raspberry Gateau:  Remove the cake to another room.  Remove the ribbon, panels and raspberries.   Slice the cake into slices about ¾ inch wide.  Place some of the chocolate panels on the plate, top with a slice of cake and arrange some raspberries on the plate.  Sprinkle the Chocolate Raspberry Gateau and plate with some of the remaining praline.

    Yield: 10 to 12 servings.

    Print Friendly, PDF & Email

    More Cakes

    • The Triple Lemon Cake consisting of a yellow crumb coated single layer cake finished with white meringue in the middle
      Triple Lemon Cake - Revised
    • Slices of the Orange Pistachio Loaf Cake sit on a white tray with a blue napkin behind it and abcup of tea to the right.
      Orange Pistachio Loaf Cake
    • A partially eaten piece of the Decadent Chocolate Snack Cake sits on a white plate with a fork and bit of marshmallow with the cake in the background and a blue and white vase.
      Decadent Chocolate Snack Cake
    • Orange Chiffon Cake

    Reader Interactions

    Comments

    1. Daniel M. Pliska says

      December 20, 2016 at 7:25 am

      Very nice! Reminds me of the famous Gateaux Marjolaine.

      Reply
      • hfletcher says

        December 20, 2016 at 8:35 am

        Thank you Daniel - I love classic desserts with all their component parts. It's what sets them apart and gives them a depth unmatched. I also posted the Gateaux Marjolaine some time ago and remains a favorite. Happy Holidays to you.

        Reply
    2. Tony says

      December 19, 2016 at 1:33 pm

      Dear Helen,

      Your site is awesome and look forward to the recipes every week. I have faithfully printed and posted in a binder every recipe from this site. The greatest Christmas gift to me would be a cookbook collection of all of these recipes from this site. Personally, I think it is the greatest site ever. Thank you so much for sharing and all the best to you in 2017.

      Reply
      • hfletcher says

        December 20, 2016 at 8:44 am

        Dear Tony - You must have ESP. I have been clearing a very busy schedule in order to have more time to write. It's a challenge because I want to include the photos for the recipes since I think it enables those with little experience to bake. There are many great cooks I know that simply won't get near baking. Yet baking, broken down, is a series of steps that when seen in photographs, often displaces doubts and encourages bakers and non bakers to make something they otherwise wouldn't try.

        Thank you for giving me such a wonderful gift with your encouraging words. .

        Reply
    3. Denise O Conklin says

      December 15, 2016 at 10:18 am

      GREAT TUTORIAL

      Reply
      • hfletcher says

        December 15, 2016 at 10:55 am

        Thanks Denise - This is what I love doing - so happy you appreciate it.

        Reply
      • Karen McCreary says

        December 18, 2016 at 3:58 am

        Helen , your tutorials actually make me believe I could do anything you write ! I love them ! What would you charge to make one of these ? (Not YOU !) A suggested charge . Plus ingredients , of course . I would like this so I can gauge prices based on difficulty time etc. Happiest of holidays to you and yours . ( Your hubby / photographer has sainthood in his future...as do you ! )

        Reply
        • hfletcher says

          December 18, 2016 at 11:59 am

          Hi Karen - I have no idea. A sheer guess would be $60.00 depending upon the cost of the raspberries. I used 12 ounces on top. I can suggest you price out your ingredients in the amounts used and multiply by 3 or 4. That is the professional way of pricing out. I would use 4 here because of the amount of work involved. The ribbon should be added on for cost only - don't multiply that. Hope this helps.

          Reply
    4. Cat says

      December 15, 2016 at 9:39 am

      I already feel like I made this gateau, your instructions and photography were so informative, Helen! Thank you for yet another quality recipe.

      Reply
      • hfletcher says

        December 15, 2016 at 10:55 am

        Hi Cat - I will pass your appreciation of the photography along to Mike. Thanks for letting us know.

        Reply
    5. Carolyn says

      December 15, 2016 at 6:05 am

      Thank you for the excellent tutorial and work schedule. The way you break this down, it's totally do-able!

      Reply
      • hfletcher says

        December 15, 2016 at 10:53 am

        Hi Carolyn - Thanks for adding a grace note to my overly busy day. I love schedules - the only way I can keep on top of things!

        Reply
    6. Marisa @ All Our Way says

      December 15, 2016 at 5:44 am

      It is absolutely gorgeous! It would certainly be the star of a meal. I will certainly keep this in mind for our next celebration. Thank you for a wonderful recipe.

      Reply
      • hfletcher says

        December 15, 2016 at 10:52 am

        Thanks Marisa - The really neat part is it tastes as good as it looks.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    Subscribe to receive our free ebook

    SUBSCRIBE

    Celebrating Mothers Day

    • A slice of the Apple Cinnamon Coffee Cake sits on a yellow and blue rimmed plate with a multi-colored napkin and mug in the background.
      Apple Cinnamon Coffee Cake
    • Crustless Quiche
      Low Fat Fantastic Crustless Quiche
    • Four finishes on the Carrot Cake Dougnuts are plain, pecan topped, sugared and filled with cream cheese.
      Carrot Cake Baked Doughnuts
    • A cut open Double Chocolate Truffled Muffin sits on a plate with a teacup next to it and more muffins in the background.
      Double Chocolate Truffled Muffins
    • Slices of Banana Bread in a circle with strawberries in the middle on a blue and white plate.
      Best Two Step Banana Nut Bread
    • Slices of the Strawberry Cake sit on a marble plate with fresh strawberries.
      Strawberry Cake - A Little Slice of Heaven

    Popular Recipes

    • This Mini Pineapple Upside Down Cake features a pineapple slice with a cherry in the middle on top of a yellow cake sitting on a blue and white plate.
      Mini Pineapple Upside Down Cakes
    • A plate of Cuccidati, fig and nut filled Italian Cookies sprinkled with multi-colored nonpariels.
      Cuccidati - Italy's Finest Cookie
    • This picture shows a slice of the coffee cake on a white, lace edged plate on a marble counter.
      Apricot Crumb Coffee Cake
    • Langue de Chat cookies in a bowl.
      Langue de Chat
    • Angel food Cake
      Perfectly Easy Angel Food Cake
    • Large nut pieces for Chopping Nuts
      Chopping Nuts - A Quicker Way

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2025 PASTRIES LIKE A PRO