Raw Caster Sugar
Delicately flavoured with a...
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Sweets
Chocolate and Raspberry Cake
40 mins
1 hours
15 mins
Moderate
12
This mouth-watering layered cake is sure to be a big hit at your next celebration.
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- Ingredients
- Method
Ingredients
- Oil cooking spray to grease pan
- 1 ½ cups plain flour
- ¼ cup Dutch cocoa powder
- ¾ tsp bi-carb soda
- 1 tsp coarse salt
- 175g unsalted butter, room temperature
- 1¼ cups Chelsea Raw Caster Sugar
- 1 vanilla bean seeds scraped
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 120g bittersweet dark chocolate (61% cacao), melted and cooled
Filling
- 4 punnets fresh raspberries (6 cups)
- ¾ cup plus 2 tbsp Chelsea White Sugar
- Pinch of coarse salt
- 2 tsp fresh lemon juice
Icing
- 1 cup chocolate hazelnut spread
- 200g dark chocolate, melted & cooled
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Raw Sugar
This natural granulated...
Reviews
3
What did you think of this recipe?
Ruby
I have made this cake a second time to ensure I am following the steps perfectly. Did not make enough batter for 3x 20cm tins. And the 2x 20cm cakes it did make didn’t rise very well. I would suggest adding a rising agent and increasing quantities.
2
Usually a good baker
This recipe doesn't specify when to add in the vanilla. I'd say the raspberry filling is WAY too sweet. Not sure if this is something we did wrong or not but the cake didn't rise as much as we wanted. Not amazing
3
Wendy Mcnaughton
Good cake. I had to make one large one and it cut beautifully to make three layers . Tastes is awesome. Great with whipped cream. We did not ice it
5
Method
Preheat oven to 175°C. (160°C fan forced) Lightly coat three 20cm round cake pans with cooking spray. Line bottoms with parchment.
In a large bowl, whisk together flour, cocoa, baking soda, and salt.
In another large bowl, beat butter with Chelsea Raw Caster Sugar on high speed until light and fluffy (approx. 3 minutes). Add eggs, one at a time, beating well after each addition.
Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake for approx. 25 minutes, rotating pans halfway through front to back and top to bottom, until a tester inserted in centre comes out clean. Let cakes cool in pans on a wire rack 10 minutes.
Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely. With a serrated knife, trim tops of cakes so they're level.
Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, approx. 7 to 8 minutes. (You should have 1 1/3 cup.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight.
Icing: Gently combine chocolate hazelnut spread and cooled melted chocolate in a medium bowl. Stand at room temperature, stirring occasionally, or until mixture is spreadable (icing will firm slightly when spreading). Spread icing over top and side of cooled cake. Top with fresh raspberries to garnish.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
White Sugar
The uniform size of the...
Raw Sugar
This natural granulated...
Reviews
3
What did you think of this recipe?
Ruby
I have made this cake a second time to ensure I am following the steps perfectly. Did not make enough batter for 3x 20cm tins. And the 2x 20cm cakes it did make didn’t rise very well. I would suggest adding a rising agent and increasing quantities.
2
Usually a good baker
This recipe doesn't specify when to add in the vanilla. I'd say the raspberry filling is WAY too sweet. Not sure if this is something we did wrong or not but the cake didn't rise as much as we wanted. Not amazing
3
Wendy Mcnaughton
Good cake. I had to make one large one and it cut beautifully to make three layers . Tastes is awesome. Great with whipped cream. We did not ice it
5
You May Like These
ingredients
- 150g Butter
- 80g (1 Cup) Cocoa
- 4 Eggs
- 420g (2 Cups) Chelsea White Sugar
- 1 tsp Coffee Essence ( I use Bushells Coffee and Hickory)
- 110g ( ¾ Cup) Plain Flour
- 1 tsp Baking Powder
- Bar of White Chocolate ( I used ¾ of a Whittakers Raspberry White Chocolate Bar)
- Frozen Raspberries (don't defrost)
learn about baking
How to Choose SugarFor Baking?
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