celebrating 130 years 1884-2014

Sally’s Chocolate Raspberry Cake

By Chelsea Sugar
Sally’s Chocolate Raspberry Cake
8 servings
  • 1 review

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 45 mins
  • Serves

    125g butter
    3/4 cup Chelsea Caster Sugar
    2 eggs
    1 tsp Vanilla essence
    1/2 cup raspberry jam, homemade is optional
    1 1/4 cups flour
    1 tsp baking powder
    1/2 cup cocoa
    1 tsp baking soda
    1 cup milk, warmed
    1/2 cup chocolate chips


    Grease and line cake tin.
    Cream butter and Chelsea Caster Sugar. Beat in eggs, one at a time. Beat in vanilla and raspberry jam.
    Sift flour,baking powder and cocoa.
    Dissolve baking soda in milk.
    Fold dry ingredients and milk alternately into butter mixture.
    Fold in chocolate chips.
    Spoon into cake tin and bake at 180°C for 45 minutes.
    Ice with chocolate icing when cold.

If you like this recipe you may love these


Average Rating
(1 review)

I don't know how to rate this cake because l suspect the errors were mine. I think l should have warmed the jam then l wouldn't have to beat it so much. The cake mixture was watery, not sure if it was supposed to be this way. I loved the taste n the gooeyness of melted choc bits. I'm going to bake it again and then will review.

Load More

Products used in this recipe

Sign in