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 Easy12 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
For the cream cheese
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.
Recipe notes
Penny at The Yurt Cafe shares her delicious Chocolate and Raspberry cake recipe, just in time for British raspberries to come into season. The fusion of juicy raspberries and rich chocolate is just irresistible. Topped with the perfect combination of cream cheese and mascarpone, this cake is absolute bliss.
About this recipe
This Chocolate and Raspberry Cake recipe is courtesy of The Yurt Cafe at Nicholsons