Chocolate and Fresh Raspberry Cake
Photography Manja Wachsmuth.
What's better than chocolate and fresh fruits? Rich and dense with a little bit of refreshment from the fruits, this cake is a perfect addition to your afternoon tea.
Serves: 12–16
INGREDIENTS
200 grams dark chocolate, roughly chopped
200 grams butter, diced
5 eggs
2 cups caster sugar
1 teaspoon vanilla extract
11/3 cups plain flour
1 teaspoon baking powder
½ cup cocoa
½ cup raspberry jam
To serve
2 tablespoons raspberry jam, warmed
2-3 punnets of raspberries
softly whipped cream
METHOD
Grease a 24 cm x 24 cm tin and line fully with baking paper. Preheat the oven to 170˚C.
Put the chocolate and butter in a heat-proof bowl over a pan of simmering water. Stir occasionally until just melted then take off the heat and cool for 15 minutes.
Whisk the eggs, sugar and vanilla in a large bowl. Don’t whisk in too much air.
Stir in the chocolate mixture. Sieve the flour, baking powder and cocoa over the top and use a large metal spoon to gently but thoroughly fold together, ensuring there are no pockets of flour in the batter.
Pour into the tin and dollop the raspberry jam over the top. Using a skewer, gently marble the jam through the batter. Bake for 30-35 minutes until the top has formed a crust and a skewer inserted in the centre come out with a few soft, slightly sticky crumbs. Leave the cake in the tin to cool completely.
To serve: Remove the cake from the tin and invert onto a serving plate so the smooth side is facing upwards. Peel away the baking paper. Brush the top of the cake with the warm jam and arrange the raspberries in rows. Dust with a little icing sugar and serve with cream.
The undecorated cake will keep for 4-5 days in an airtight container. Top with the raspberries on the day of serving.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.