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Photo of Raspberry mud cake by WW

Raspberry mud cake

Total Time
1 hr 20 min
20 min
50 min
Take dessert to the next level with this luscious choco mud cake dotted with tart raspberries.


WW Custard, Vanilla Bean

34 g, (34g packet)

Dark chocolate

60 g, melted

Reduced fat oil spread

80 g

Caster sugar

½ cup(s), (110g)


2 medium

White self-raising flour

1¼ cup(s), (180g), sifted

Cocoa powder

¼ cup(s), sifted

Frozen raspberries

1½ cup(s), (200g)

Cocoa powder

2 tsp, extra

Fresh raspberries

120 g

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 20cm-round springform cake tin with oil. Line base and side with baking paper. Make custard following packet instructions. Combine custard with melted chocolate. Set aside to cool slightly.
  2. Beat spread and sugar with an electric beater for 1–2 minutes or until thick and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour, cocoa powder and custard mixture, then gently fold in frozen raspberries.
  3. Spoon mixture into prepared tin. Bake for 50 minutes or until skewer inserted in centre comes out clean. Cool in tin for 10 minutes before turning out. Sift extra cocoa powder over cake. Serve topped with fresh raspberries.