Raspberry chocolate cake
Rich raspberry chocolate cake recipe by Berry World
Decadent chocolate and fruity raspberries… this dark and delicious raspberry chocolate cake is perfect for any special occasion!
Dark & delish raspberry rich chocolate cake
Ingredients
- 50 g cocoa powder
- 90 ml boiling water
- 3 free-range eggs
- 60 ml milk
- 175 g self-raising flour
- 1 tsp baking powder
- 100 g butter
- 200 g sugar
For the icing
- 150 g dark chocolate
- 200 ml cream
- 400 g icing sugar, plus extra for dusting
- 300 g raspberries
Instructions
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Preheat the oven to 180°C/Gas Mark 4 and line two Victoria sponge tins with greaseproof paper.
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In a large bowl, mix together the cocoa powder and water to make a paste. Put all of the other cake ingredients in and, using an electric whisk, beat together to form a smooth light batter.
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Divide the batter between the two cake tins and bake for 20-25 minutes until risen and they spring back when you gently press the middle. Allow to cool for 5 minutes in the tin then, when cool enough to handle, tip out of the tin, peel off the greaseproof and set on a cooling rack until completely cold.
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While the cake is cooking, make the icing. Chop the chocolate into small pieces and put into a bowl. Gently heat the cream until just steaming. Pour over the chocolate and stir occasionally until melted.
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Sift in the icing sugar and, using an electric whisk, beat to form a thick icing. Set aside to cool.
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Once the cake is completely cold, invert one half onto a serving plate. Beat the icing again so that it’s thick, but still spreadable.
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Spread the cake with a quarter of the icing, then cover with a layer of raspberries. Squish them slightly with your fingers as you go. Put the other half of the cake on top, then cover with the remaining icing.
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Use a warm palette knife to make it easier to spread and leave a swirly pattern. Pile the remaining raspberries on top and dust with a little extra icing sugar.
TIP: If the icing becomes too stiff to spread, stand the bowl in a bowl of warm water to melt it a little. Beat again and spread with a warm palette knife.
As featured in September 2019 issue of Baking Heaven Magazine
