celebrating 130 years 1884-2014

Sally’s Chocolate Raspberry Cake

By Chelsea Sugar
Sally’s Chocolate Raspberry Cake
8 servings
  • 2 reviews

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

    125g butter, softened
    3/4 cup Chelsea Caster Sugar
    2 eggs
    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.

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Average Rating
(2 reviews)

It helped me put the wrong amount of sugar in TWICE. I prefer it when a recipe is all in grams or all in cups not this back and forth.
Also there is a huge difference in jams especially between homemade and ones that are stiff, and it didn't say fan bake or normal bake so I ended up with a barely edible under cooked brownie because it collapsed at about 30 min when I had to open the oven door to see if it was in any danger.
I was also surprised it called for baking powder AND baking soda in the same recipe.
And there are no actual raspberries in the recipe.

CHELSEA SUGAR: Hi there, apologies for the delay in publishing your review! We are working through a bit of a backlog at the moment. Sorry to hear you had trouble with this recipe - we have updated it now to make it easier to follow.
Butter is the only ingredient with a weight measurement (due to it being difficult to measure in cups); however, we are looking to update our recipes to include both weight and volume measurements. In the meantime, you can find some common conversions under the "better baking" tab on our website.
The use of baking powder and baking soda together is fairly common. In this recipe, the baking powder helps the cake to rise, while the baking soda neutralises the acidic ingredients and adds tenderness to the cake.
The raspberries in this recipe come from the raspberry jam. You could certainly decorate the cake with fresh raspberries though, when in season.
Thank you for your feedback!

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.

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