Monday, April 12, 2010

Bills Gooey Chocolate Cake with raspberries

I love chocolate and raspberries for me they are a match made in heaven, and just perfect for our Easter BBQ gather with friends and family.

For the Topping

  • 100g good quality chocolate {I used the 80% Lindt}
  • 100g raspberry jam
  • 125ml cream
For the Cake

  • 30g good quality cocoa powder
  • 60ml milk
  • 1/2 teaspoon
  • natural vanilla extract
  • 90g raspberry jam
  • 115g butter, softened
  • 65g caster sugar
  • 2 medium eggs
  • 125g plain flour
  • 1 1/2 teaspoons baking powder
  • pinch of sea salt
  • 80g raspberries, plus extra to serve


  1. Preheat the oven to 180 degrees Celsius. Generously grease a 22cm round cake tin.
  2. For the topping, put the chocolate, jam and cream into a small pan over medium heat. Stir until smooth, then pour into the prepared tin.
  3. In a bowl, mix the cocoa powder with 125ml boiling water, stirring until smooth, then add the milk, vanilla and jam, whisking to combine.
  4. In a large bowl, cream the butter and sugar together until light and fluffy, then add the eggs, one at a time, mixing well after each. 
  5. Sift the flour, baking powder and salt into a separate bowl. 
  6. Using a large spoon, fold the dry ingredients and cocoa mix into the creamed mixture, alternating the two, {I was really worried at this stage it looked a bit like a mess and not as fluffy as i thought - but i soldiered on} then fold the raspberries through.
  7. Pour the mixture into the cake tin, ensuring you spread it right to the edges and cover the topping completely. Bake for 30-35 minutes or until firm.
  8. Leave the cake to cool in the tin for 15 minutes (if not serving straight away you can refrigerate the cake in the tin, but you will need to warm it in the oven before turning it out.) {believe this tip - don't try and do it any other way - LMAO - I had baked the day before and left in the tin in the fridge overnight and then let sit on the sideboard for about 30 minutes before trying to take it out of the tin, but nope, into the oven for about 10 minutes and then let sit upside down on the cake plate for a bit till it came out - yes i panicked again}
  9. Turn the cake out onto a plate. You may need to scrape some of the sauce out of the tin and spread it over the top of the cake. {yes I did} Serve warm or cold with fresh raspberries. {and a dollop of creme fraiche}

Recipe by Bill Granger from Feed Me Now Serves 8

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