Chocolate Raspberry Cake is wonderfully versatile, allowing you to use either fresh or frozen raspberries, depending on what you have on hand or your personal preference.
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If you are using frozen raspberries, remove them from the freezer the day before and allow them to defrost in the fridge overnight.
This dense, sticky, decadent cake is ideal to serve as a dessert, topped off with raspberries, and each slice served with a dollop of double cream.
For a truly indulgent experience, consider heating a couple of spoonfuls of raspberry jam and drizzling it over the cake.
This extra touch of flavour will elevate your cake to a whole new level of indulgence, making it a dessert you will be eager to share with your loved ones.
Photo by
Jaci Hicken
Ingredients
170g butter, softened
1 tsp vanilla extract
150g caster sugar
2 eggs
½ tsp baking powder
140g plain flour
180g cocoa powder
70g almond meal
250ml milk
250g fresh or frozen raspberries
Extra raspberries and double cream to serve
Method
Preheat your oven to 180℃ or 170℃ if fan forced. Line and grease a 20cm round cake tin.
Cream together the butter, vanilla and sugar until light and fluffy. Beat in one egg at a time.
Sift together the dry ingredients, baking powder, plain flour, cocoa powder and almond meal. Fold the dry ingredients into the butter mixture, followed by the milk.
Fold in the raspberries.
Fill the cake tin with the cake batter. Place in the oven for 45 minutes or until it shrinks away from the side of the pan
Due to the high cocoa content and the addition of almond meal, this cake will have a dense and sticky texture, which is part of its unique appeal.
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