Chocolate and Raspberry Cake Recipe

Saturday, May 09, 2020

I reckon there's a noticeable difference between chocolate cakes made with cocoa powder, and chocolate cakes made with melted chocolate. This one calls for cocoa powder, which I used mainly because the ganache on top is quite rich, but it does definitely have a different, more cocoa-y (stating the obvious here) taste than using melted chocolate.

Either way, the chocolate cake coupled with a cream and raspberries filling makes for a very delicious occasion cake. Or, it could be a non-occasion cake? You could just make it for the sake of making it, which is what I usually do.

The method is pretty straight-forward so I wouldn't say you need baking superpowers for this one - just give it a go and see how it turns out!

Ingredients:

200g sugar
200g butter
3 eggs
200g self-raising flour
75g cocoa powder
2tsp baking powder
150ml milk

250ml (approximately) double cream
150g dark chocolate
225ml double cream
raspberries

Method:


Step 1:

Cream the butter and sugar together for a while, then gradually but thoroughly beat each egg into the mixture.

Step 2:

Sift the flour, cocoa powder and baking powder together in one bowl, then gradually stir into your wet ingredients.

Step 3:

Once combined, add small quantities of milk until the mixture is a dropping consistency (ie. it easily drops off your spoon).

Step 4:

Pour the mixture into two sandwich tins and bake in a preheated oven at 170 degrees (fan oven) for 25-35minutes. It really depends on your oven so keep on checking once you've hit the 25-minute mark. The cakes should be springy to touch and a skewer should come out clean.

Step 5:

For the topping, whip your 250ml of cream and layer onto one of the cooled down halves of cake, along with half your raspberries. Break your chocolate into a bowl and bring the other 225ml cream to the boil. As soon as it starts bubbling, pour the cream over the chocolate and leave to stand for 5 minutes, stirring every now and then so that it thickens. Once it's a thick consistency, use a spatula to cover the top of your cake and add the rest of the raspberries.


Let me know if you try this recipe out!



Notes with Imi