Sally’s Chocolate Raspberry Cake
By Chelsea Sugar8 servings
Prep time 20 mins
Cooking time 45 mins
125g butter, softened
3/4 cup Chelsea Caster Sugar
1/2 cup raspberry jam
1 tsp vanilla essence
1 1/4 cups Edmonds Standard Grade Flour
1/2 cup cocoa powder
1 tsp Edmonds Baking Powder
1 tsp Edmonds Baking Soda
1 cup milk, warmed
1/2 cup chocolate chips
Preheat oven to 180°C bake. Grease a 21-22cm round cake tin and line with baking paper.
Cream butter and Chelsea Caster Sugar together in a large bowl. Beat in eggs one at a time, then beat in raspberry jam and vanilla essence.
In another bowl, sift Edmonds Standard Grade Flour, cocoa and Edmonds Baking Powder together.
Dissolve Edmonds Baking Soda in the warm milk.
Fold dry ingredients and milk alternately into butter mixture (do this by folding in a third of the flour mixture, then half the milk, followed by a third of the flour, the remaining milk, and then the remaining flour).
Fold in chocolate chips.
Spoon mixture into prepared cake tin and bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in tin for 10-15 minutes, then transfer to a wire rack to cool completely.
Ice with chocolate icing when cold - try our delicious basic chocolate icing recipe.