I love cake and nice quick recipes too. These chocolate raspberry cakes tick both boxes perfectly and taste wonderful too.
Chocolate Raspberry Cakes
Sometimes you feel like having cake, dessert after a meal, just something sweet, a treat if you will.
Most often that is when you have nothing of the sort lurking in the larder.
If you have been smart enough to have this notion with an hour in hand and a few bits and bobs in the cupboards you can whip up these chocolate raspberry cakes and get your sweet fix with no trouble at all.
This quick, easy and pretty scrummy dessert can be so easily made with store cupboard basics and it can look good enough for a tea party or supper time pud.
Chocolate and raspberries go together a bit like pees and carrots as Forrest Gump would say. If you haven’t got raspberries then strawberries would be just as good for this.
Quick and easy chocolate cake
These simple little cakes make a great change from the usual cupcakes. They are based on a swiss roll cake and then circles cut out and layered with the cream cheese frosting and raspberries.
Because the cake batter is spread thinly on a swiss roll baking tin it cooks super fast. we are talking about 10 minutes here.
Ingredients for these chocolate raspberry cakes
Cocoa powder, plain flour, pinch of salt, baking powder. Butter, eggs and milk. All the usual cake suspects really.
For the filling
Cream cheese, vanilla extract (always use vanilla extract and not vanilla flavouring as there is a big difference in taste), icing sugar and of course raspberries.
How to make these chocolate cakes
It’s all about a basic cake batter really. Starting with the butter and sugar and then adding in the rest of your ingredients as per recipe card below.
Spread the batter on to a prepared swiss roll tin and bake for 10-12 minutes or until a skewer/toothpick comes out clean and cake bounces back when lightly pressed.
Cut out circles using a cookie cutter or glass.
Mix your cream cheese frosting and spread on one of the chocolate cake bases.
Add some raspberry halves then top with another layer of chocolate cake and do the same again. Top off with a final chocolate cake and dust with icing sugar.
While I’m a huge believer that cooking and baking should be as quick and easy as possible. Don’t get me wrong here, when I have time I love to potter in the kitchen.
The whole business of taking my time, stirring a pot, chopping veg, whipping up desserts can be very therapeutic.
However, having said that most of us are always in a bit of a rush and do not have such luxury as time.
These simple little chocolate raspberry cakes fit the bill on the quick and easy front and taste marvelous too. So roll up your sleeves, whip up some culinary magic and pour yourself a cuppa and enjoy these chocolate and raspberry cakes.
Looking for more easy little cakes to make? Then check these out before you go;
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Chocolate raspberry cakes
- 175 g plain flour/all purpose flour
- 1 tsp baking powder
- pinch salt
- 25 g cocoa powder
- 150 g caster/super fine sugar
- 100 g unsalted butter
- 2 medium eggs
- 125 ml milk
- Icing sugar
- 2 tbsp cream cheese
- 1 tsp vanilla extract
- 12 raspberries
- Preheat oven to 180C/350F/Gas 4 Line a baking tray/swiss roll tin
- Beat together the butter and sugar until fluffy.
- Sift together the flour, cocoa powder, salt and add half to the sugar and butter mixture.
- Whisk the eggs along with the milk and add half to the above mix. Then follow with the rest of the dry ingredients and finally the rest of the liquids.
- Spoon the cake batter into the oven tray and spread out to about 1/2cm (1/4") thick.
- Pop into the oven for approximately 10 minutes or until it springs back when prodded lightly in the centre. Leave to cool before cutting out rounds with a simple cookie cutter (or upturned glass).
- Starting with just a tablespoon of cream cheese, add vanilla extract and start stirring in the icing sugar. You want to build up till you have a paste that holds its shape a bit when you spread it thickly on the base cake.
- Cut two raspberries in half lengthways and place the 4 halves on top of the sweetened frosting. Now use an extra little dollop to act as glue for the next layer to sit on. Cover this with the frosting and more berries and the final cake lid.
- Sprinkle with icing sugar to finish off.