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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
For the cream cheese
  • 200g cream cheese
  • 200g mascarpone
  • 100g icing sugar

Method

Cake

  1. Cream the butter and sugar until pale & fluffy.
  2. Add all the other ingredients and mix well.
  3. Place in a lined 24cm cake tin.
  4. 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

  1. Beat all the ingredients together until smooth.
  2. When the cake has cooled, turn out onto a plate and spread on the topping.
  3. Decorate with freeze-dried raspberries or dried edible rose petals.
Chocolate and Raspberry Cake with a Cream Cheese Mascarpone Topping Recipe

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

 

Nicholsons
The Park, North Aston, Bicester, Oxfordshire OX25 6HL
01869 340342 | nicholsonsgb.com

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