Chocolate and raspberry cake
32 Ratings •
Enjoy the chocolately goodness of this moist chocolate cake topped with fresh raspberries. The perfect addition to birthdays, Mothers day and other special occasions.
Prep time20 min
Cooking time60 min
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- Preheat oven to 180°C/160°C fan forced. Line the base of a 20cm spring form tin with baking paper and grease the sides.
- Using an electric mixer; beat butter and sugar in a large bowl until pale and creamy. Beat in sour cream and eggs and continue to beat until thick and creamy. Sift flour, baking powder and NESTLÉ BAKERS' CHOICE 100% Cocoa together and gently fold into creamed mixture. Carefully stir through frozen raspberries. Spoon into prepared tin.
- Bake for one hour or until a skewer insertedinto the center comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
HOW DO YOU KNOW WHEN A CAKE IS COOKED?
If you can’t determine when your cake is done, don’t worry you are not alone! Luckily, there are 3 super easy tell-tale signs to know that your cake is baked to perfection.
- Meanwhile; combine PLAISTOWE Chocolate Dark and thickened cream in a microwavable bowl; microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted and smooth. Spread over the top and sides of cake. Top with fresh raspberries.
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