Chocolate and Raspberry Cake

top down view of chocolate raspberry cake.

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So delicious, this chocolate and raspberry cake has matcha cream piled on top which balances the flavours so well.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: Global

Servings: servings

Author: Margie

Ingredients

For the cake:

150 g plain flour
50 g cocoa powder
¼ tsp bicarbonate of soda
1 tsp salt
3 eggs
240 g caster sugar
160 g milk chocolate melted
110 ml vegetable oil
200 ml water

For the whipped cream:

600 ml double cream
2 heaped tbsp icing (powdered) sugar sieved
1 heaped tbsp good quality matcha optional - you might need more depending on your matcha so do it to taste

For the topping:

600 g raspberries approx
3 tbsp raspberry jam

Instructions

Preheat your oven to 150°C fan/170c conventional. Line an 8-inch round tin with baking paper and spray with oil.
Add the eggs and sugar to the bowl of your stand mixer or use an electric beater to beat until light and foamy. This will take about five minutes.
While the mixer runs on a low speed, slowly pour in the melted chocolate and oil. Scrape down the sides of the bowl and then add flour, cocoa, bicarbonate of soda and salt to the mixture.
Pour in the water. Mix until combined, scrape down the sides of the bowl and continue mixing to ensure there are no lumps in your batter.
Pour the batter into your tin. Bake for 60-70 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and leave to cool completely in the tin. (I usually do this the night before)
Mix together the icing sugar and double cream and pour 2/3 of it into a bowl and set this aside. Whip the smaller amount to soft peaks.
Carefully slice the cake in two. I like to use multiple fish slices/spatulas under the slice and move it at once. Get another pair of hands to help you if you can. Spread the bottom piece generously with raspberry jam. Arrange raspberries in one layer around the outside and fill the middle with the whipped cream.
Sandwich the cakes together.
Whip the remainder of the cream with the matcha until it’s thickened. Scoop this matcha whipped cream on top of the cake. Scatter over more raspberries, fresh mint and grated chocolate.
Serve and enjoy!

Notes

Scroll up for a step by step guide on how to make this raspberry and chocolate cake.

To store: Keep in an airtight cake tin or well-wrapped in clingfilm in the fridge for up to 3 days. Remove from the fridge 20 minutes before eating as it's better room temperature rather than fridge cold!

To freeze: You can freeze the sponge. Leave to cool and wrap tightly in clingfilm. Place in the freezer for up to 3 months. When ready to use, take out of the freezer the night before and allow to thaw overnight at room temp

Make ahead: You can make the full cake a day in advance. Cover and place in the fridge then remove from the fridge 30 minutes before serving so it has time to come to room temperature. If talking about only the sponge, I tend to bake the sponge a day ahead and let it cool completely in the tin as this gives it a great fudgy texture.

Then decorate on the day you want to serve. You could make the cake a few days in advance but if you’re leaving it longer than just one night, make sure you wrap the cake in clingfilm and store in an airtight container. You can whip the cream a day ahead. Place in an airtight container in the fridge. Bring to room temperature before using.

Fruit: you can swap for any other berry! I would also then match the jam/jelly to the fruit of choice.

Matcha cream: you can skip the matcha if you want to use plain sweetened whipped cream. If using, the amount you use will depend on the type of matcha powder you have so just taste as you go. Adding a drop of green food colouring would make the cream bright green on top of the cake, so if you want a bright colour, you could try this!

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