Caster Sugar
The fine crystal of Chelsea...
Details page sections
Cakes
Sally's Chocolate Raspberry Cake
20 mins
45 mins
Easy
8
The perfect Chocolate, Raspberry cake for any occasion!
Keep my screen awake
- Ingredients
- Method
Ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar
- 2 eggs
- ½ cup raspberry jam
- 1 tsp vanilla essence
- 1 ¼ cups Edmonds Standard Grade Flour
- ½ cup cocoa powder
- 1 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
- 1 cup milk, warmed
- ½ cup chocolate chips
Chelsea Products in Recipe
Reviews
4
What did you think of this recipe?
Eve
I baked this at 160 degrees in a fan assisted oven for 1 hour and it's perfect. A really yummy cake. I substited raspberry and blueberry jam that I'd made a few years ago and which needed to be used.o be used
5
Jess
The baking temperature is too high on this recipe. If you bake it at 180 the top will burn before it is cooked through. 160 for 1 hour works perfectly. I made two smaller cakes with this mix and baked them at 160 for 45 minutes. Other than that this recipe is surperb.
4
Mary
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.
2
Sarah
This worked perfectly for me and was a hit. It would have been good to have the icing recipe in here too as i went to the supermarket based off this list.
5
Method
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.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
4
What did you think of this recipe?
Eve
I baked this at 160 degrees in a fan assisted oven for 1 hour and it's perfect. A really yummy cake. I substited raspberry and blueberry jam that I'd made a few years ago and which needed to be used.o be used
5
Jess
The baking temperature is too high on this recipe. If you bake it at 180 the top will burn before it is cooked through. 160 for 1 hour works perfectly. I made two smaller cakes with this mix and baked them at 160 for 45 minutes. Other than that this recipe is surperb.
4
Mary
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.
2
Sarah
This worked perfectly for me and was a hit. It would have been good to have the icing recipe in here too as i went to the supermarket based off this list.
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or Olivani Spread)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened (or Olivani Spread)
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter (or Olivani Spread)
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt