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Chocolate and Raspberry Cake // Recipe

3 Jul 2016


I call myself a baker and yet there have been no baking related blog posts whatsoever for months. Shameful. I have been baking, but what I've made has either been stuff I've featured on the blog before or stuff that tastes like a 9/10 but looks like a 5/10. Also, in my defence, the lighting is only nice in the garden here and the weather hasn't exactly been nice enough recently for a food garden photoshoot.

I personally think 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.

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

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

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

Step Four: 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 Five: 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.


What do you think? My brother loved the cake and I will definitely be doing it again and again. I feel like I could've had larger quantities of both chocolate and cream but you'd think that would've been far too rich...
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Please feel free to leave a comment, it really makes my day! Imogen x