Chocolate and Raspberry Cake Recipe

Some taste combinations work beautifully together and one of my current favourites is chocolate and raspberry. These two ingredients not only look fantastic together but compliment each other extremely well, as the tartness of the raspberries is balanced by the sweetness of the chocolate.

This year, the raspberries at the bottom of my garden are being wonderfully prolific, which has meant I’ve been able to experiment with combining both these wonderful flavours into a cake. My resulting recipe is detailed below. I hope you find it popular, it certainly is with my team here at Lindy’s Cakes HQ.

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Lindy’s Chocolate and Raspberry Cake Recipe

(approx 24 cupcakes)

NOTE: My instructions are for cupcakes, as I find these little cakes are a good way to experiment and taste test. However this recipe works equally well baked as a larger cake.

120g (4oz) good quality dark chocolate

250ml water

180g (6 1/2oz) butter

220g (8oz) caster sugar

4 eggs

200g (7oz) self-raising flour

4 Tablespoons cocoa

80g (3oz) ground almonds

200g (7oz) fresh or frozen raspberries

1. Preheat oven to 170° C (325°F) Gas 3
2. Line bun or muffin trays with paper cupcake cases.
3. Place chocolate, water, butter, sugar, into a large pan and warm over a low heat until the dissolved.
4. When the mixture has cooled beat in the eggs.
5. Sift flour, cocoa and ground almonds into a bowl and make a well in the centre.
6. Gradually pour the cooled liquid into the well and beat with a wooden spoon until combined.
7. Carefully stir in the raspberries.
8. Pour the mixture into the cupcake cases, ensuring that each cupcakes has at least one raspberry. They should be about three quarters full.
9. Bake for about 20 minutes or until a fine skewer inserted comes out clean.
10. Cool the cupcakes for a couple of minutes before removing them to a wire rack to cool completely.

The quality chocolate I use

I am often asked which chocolate I use in my baking. Often it’s what I have in my cupboard or what I can get hold of. However, if I’m organised I like to buy-in some Callebaut N° 811 – Finest 54.5% Belgian Dark Chocolate Couverture Callets, as seen below

Decorating your Chocolate and Raspberry Cakes

When your chocolate and raspberry cakes come out of your oven you will notice that the tops are no longer flat, this is due to the baked raspberries and perfectly normal. For a simple yet delicious topping, I like to add chocolate ganache and sometimes a fresh raspberry as well. These yummy cakes, however, are also perfect topped with a swirl of flavoured buttercream and a decoration or two.

A perfect teatime treat!

Moist, delicious and full of flavour – are you tempted?

Happy baking and decorating

Lindy Smith

‘Bringing world-class sugarcraft into your kitchen’