Chocolate and raspberry cake

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • BATTER
  • 250
    g
    soft butter
  • 6
    extra-;large eggs
  • 200
    ml
    soft brown sugar
  • 500
    ml
    self-;raising flour
  • 15
    ml
    baking powder
  • 125
    ml
    cocoa
  • 125
    ml
    milk
  • 410
    g
    raspberries, drained
  • ICING
  • 125
    ml
    raspberry or strawberry jam (approximately)
  • 50
    ml
    unsalted butter
  • 60
    ml
    golden syrup
  • 200
    g
    chocolate
 

Method

40‑45 minutes
 
Preheat the oven to 190 ºC (375 ºF). Spray a 22 cm square oven pan with non-stick spray. Place the butter, eggs and sugar in a mixing bowl and beat well, the mixture will look as if it has curdled. Sift in the self-raising flour, baking powder and cocoa and pour over the milk. Beat until all ingredients are well blended. Add the raspberries and fold in. Turn into the prepared oven pan and spread evenly. Bake for 40 to 45 minutes or until baked through. The cake is done when a testing skewer comes out clean. Cool slightly in the pan before turning out onto a wire rack to cool completely. Spread the cake with jam. Mix the icing ingredients together in a small pot and heat slowly until melted, stirring continuously. Cool until lukewarm and spread over the jam. Cool completely, until the icing has firmed before slicing. Makes a medium-sized cake.
 

Read more on: bake  |  fruit
 

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