Chocolate & Raspberry Cake

I decided to make a chocolate cake I had not made for a while. Raspberry jam is used in the cake and in the butter cream. The best results are with a jam that is not too sweet – a slight tartness is best.

I used raspberry jam that was made by my friend in Leeds from raspberries that  were grown on her allotment.

Ingredients

• 150g plain flour
• 2 teaspoons baking powder
• 30g cocoa
• 90g caster sugar
• 120g butter
• 4 level tablespoons of raspberry jam
• 2 eggs beaten
• 2 tablespoons of milk

Method

• Pre-heat the oven to Gas Mark 5 – 190°C.
• Grease and line the bottoms of 2 – 18cm diameter baking tins.
• Mix the flour, baking powder and cocoa together.
• Cream the butter, sugar and jam together.
• Add the eggs bit by bit .
• Fold in the flour mixture with the milk to make a soft dropping consistency.
• Divide the mixture between the two tins.
• Bake for 25 minutes.
• When cold, sandwich together with the raspberry butter icing.
• Dust the top with icing sugar to serve.

Raspberry Butter Icing

Ingredients

• 60g butter
• 2 tablespoons of raspberry jam.
• 120g icing sugar.

Method

• Cream together the butter, jam and around ¾of  of the icing sugar.
• Add more icing sugar until the required consistency is achieved.

• Coffee set – Greenway – by Hostess Tableware – 1960 – 1979
• Designed by John Russell