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
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!
Let me know if you try this recipe out!
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