Chocolate Raspberry Cake
Whenever I have to make a birthday cake I turn to this Chocolate Raspberry Cake. It is foolproof (thanks to the jam in the cake batter there is zero chance of dryness) and everyone loves it.
I based the recipe on Nigella Lawson’s Storecupboard Chocolate Orange Cake but changed the fruit and added icing. The original uses marmalade. I tend to go for Bonne Maman raspberry jam but have also dabbled with cherry and fruits of the forest. Decorate with raspberries and grated white chocolate.
Chocolate Raspberry Cake
Credit: https://www.nigella.com/books/how-to-be-a-domestic-goddess
Original Recipe : Storecupboard Chocolate Orange Cake
Ingredients
125g butter
100g dark chocolate
300g jam of your choice
2 eggs
150g caster sugar
150g self-raising flour
Icing:
100g butter
100g dark chocolate
200g approx icing sugar
raspberries and white chocolate to decorate, optional but strongly encouraged
Directions
- Preheat oven to 180C. Grease a cake tin and dust with cocoa powder to prevent sticking.
- Melt the butter and chocolate over a low heat. Let cool slightly and then add the jam, eggs and sugar. Mix well.
- Sift the flour and baking powder into the wet ingredients. Mix until incorporated but don’t overdo it.
- Pour the batter into the cake tin and bake for 45 minutes, until a skewer comes out clean. Set aside to cool completely.
- While you’re waiting, make the icing. Melt the butter and chocolate together and let cool, but don’t let it solidify! Mix in the icing sugar. You want it to be thick but still liquid enough that you can pour it, and not spread onto the cake. Drizzle over the cake and garnish with raspberries and grated white chocolate.
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