Chocolate and Raspberry Cake Recipe
Penny at The Yurt Cafe shares her delicious Chocolate and Raspberry cake recipe. The fusion of juicy raspberries and rich chocolate is just irresistible.
20 Mins
50 Mins
Easy
12 Servings
Image: The Yurt at Nicholsons
Ingredients
For the cake- 330g caster sugar
- 140g butter
- 225g self-raising flour
- 1tsp baking powder
- 70g cocoa
- 3x eggs
- 2tsp seedless raspberry jam
- 110ml raspberry purée
- 100ml water
- 200g cream cheese
- 200g mascarpone
- 100g icing sugar
Method
Cake
- Cream the butter and sugar until pale & fluffy.
- Add all the other ingredients and mix well.
- Place in a lined 24cm cake tin.
- Bake at 160ºC for approximately 40 to 50 minutes until firm to the touch and a skewer inserted into the cake comes out clean.
Cream cheese
- Beat all the ingredients together until smooth.
- When the cake has cooled, turn out onto a plate and spread on the topping.
- Decorate with freeze-dried raspberries or dried edible rose petals.
