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. And let’s face it, it’s pretty classy.

I based the recipe on Nigella Lawson’s Storecupboard Chocolate Orange Cake but obviously 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. I like to decorate it with raspberries and grated white chocolate because I’m crap at cake decorating but I also genuinely like the rustic look!

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

  1. Preheat oven to 180C. Grease a cake tin and dust with cocoa powder to prevent sticking.
  2. Melt the butter and chocolate over a low heat. Let cool slightly and then add the jam, eggs and sugar. Mix well.
  3. Sift the flour and baking powder into the wet ingredients. Mix until incorporated but don’t overdo it.
  4. Pour the batter into the cake tin and bake for 45 minutes, until a skewer comes out clean. Set aside to cool completely.
  5. 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.

Next time you are baking for a crowd you should try it out.  This cake has really boosted my popularity and I’m sure it could do the same for you!

Órfhlaith Signature

 

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