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Chocolate Raspberry Cake

Yields1 Serving

Moist and rich chocolate sponges sandwiched together with raspberry jam and slathered in a chocolate ganache icing. This is a cake for those that struggle with icing cakes. The drippy icing simply is poured on top and gently pushed to the edge, some drips down the side, and this is favourable adding to its appearance. It is important with this cake to use cake pans with a solid base. The batter is a very liquid one, which gives a super moist crumb, if you use loose bottomed ones the batter may leak. This cake works well with any berry that is sharp and can balance the sweetness of the chocolate.

Chocolate Raspberry cake

Cake Batter
 275 g Plain flour
 100 g Cocoa, plus an extra tablespoon for coating the tins
 150 g Caster sugar
 100 g light brown sugar
 2 tsp Baking powder
 1 tsp Bicarbonate of soda
 1 tsp Fine sea salt
 1 1/2 tsp Instant coffee powder
 3 Eggs
 80 ml Full fat milk
 160 ml Vegetable oil
 1 tsp Vanilla extract
 180 ml Hot water
 250 g Seedless raspberry jam
 60 ml Double cream
 2 tbsp Golden syrup
 125 g 70% Dark Chocolate
150g Fresh raspberries, to top the cake

Heat oven to 180°C / 160°C fan. Grease 2 9" sandwich tin with butter add a tablespoon of cocoa powder to the tin and shake it about until the entire tin is lightly coated. Tip any remaining into the other tin and repeat. Discard any remaining in the tin. Alternatively, grease the tins with butter and line the base with parchment paper.


In a large mixing bowl, mix all the dry ingredients together flour, cocoa, sugars, baking powder, bicarbonate of soda, salt and instant coffee powder. Give a brief whisk together. Set aside.


In a large measuring jug mix the wet ingredients together eggs, milk, vegetable oil, vanilla extract and hot water.


Pour the wet ingredients into the dry and whisk together until just combined into a smooth runny batter.


Divide the batter between the two prepared cake tins. Bake for 30 minutes until the cakes are just coming away from the edge. To check if done insert a skewer into the centre if it comes out clean cakes are done. Place on a cooling rack to cool.


Meanwhile, prepare the icing. Heat the cream and golden syrup together in a saucepan until almost boiling, switch off the heat and add the chopped chocolate. Stir together until you have a glossy chocolate icing, which will only take a minute, if even, of stirring. Then set aside to cool a little.


Remove the cooled cakes from their tins. Using a serrated knife, trim the dome, it doesn't need to be entirely flat. Place the first cake dome side down on a plate. Slather the top with raspberry jam pushing it right to the edges. Place the other trimmed cake on top dome side down so that the flat bottom is on top.


Pour the chocolate icing out on top of the cake. Using a spatula, push the icing to the edge letting some run down the side. Heap the fresh raspberries on top of the cake.