Our simple Chocolate and Raspberry Cake recipe should be a staple for most experienced bakers. This one is ready to eat within an hour and is full of fresh raspberries.
10 ingredients7 steps
Vegetarian
Method
Step 1
Preheat your oven to 180°C (160°c fan, gas mark 4) and grease and line two 8" sandwich tins.
Step 2
Sieve the cocoa powder and flour together in a bowl and keep aside.
Step 3
In a separate bowl, beat the butter and the sugar together until light and fluffy. Add one egg at a time to the creamed butter and sugar with a little of the flour/cocoa mix, vanilla extract and milk then beat between each addition. Fold in the remainder of the flour and cocoa - being careful not to "knock" out the air which has been beaten into the mixture.
Step 4
Pour the mixture into the lined cake tin and bake in the oven for 30-40 minutes. Leave the cake to cool before turning out on a rack to completely cool.
Step 5
Whilst the cake cools, prepare the ganache. Heat the cream in a saucepan until boiling point then remove from the heat and add the chocolate, leaving it to melt for a few minutes before stirring. Continue to stir until the ganache begins to thicken.
Step 6
Once the ganache has set spread half of the mixture over the top of one sponge and sandwich the sponges together. Spread the remaining chocolate over the top of the cake and smooth around the sides.
Step 7
To finish cover the top with raspberries and serve.
Ingredients
MetricImperial
For The Sponge
175gAllinson's Self Raising Flour
225gBillington's Unrefined Golden Caster Sugar
50gCocoa powder
1 tspNielsen-Massey Vanilla Extract
225gButter (unsalted)
3Egg(s) (free range) (medium)
2 tbspMilk (whole)
For the chocolate ganache
300gDark chocolate
225mlDouble cream
For the decoration
150gRaspberries (fresh)
Utensils
2x 8in sandwich tins
Sieve
Mixing bowl
Saucepan
Cooling rack
Nutritional information per 138g serving
Energy 624cal
Fat 40g
of which Saturates 25g
Carbohydrates 55g
of which Sugars 42g
Protein 7g
Salt 0.24g
9 Baker Ratings
This is my go-to chocolate & raspberry cake for a fussy child who does love raspberries but doesn’t want them in the filling! Easy and tasty.
Love this?
0 bakers loved this!
Not good the batter was to thick so the cake led to being very dense but yeah when you taste it wait the ganache it is much better
