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chocolate raspberry cakes

Chocolate raspberry cakes

Karon Grieve
Super quick and easy cakes that make the perfect change from the usual cupcakes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course baking, Cake
Cuisine British
Servings 4 people
Calories 582 kcal

Ingredients
 

  • 175 g plain flour all purpose flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 25 g cocoa powder
  • 150 g caster sugar super fine sugar
  • 100 g unsalted butter
  • 2 medium eggs
  • 125 ml milk

Filling

  • 1 tsp Icing sugar
  • 2 tbsp cream cheese
  • 1 tsp vanilla extract
  • 12 raspberries
Metric - US Customary

Instructions
 

  • 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.

Notes

serve either as a dessert or a tea time treat

Nutrition

Calories: 582kcalCarbohydrates: 78gProtein: 10gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 147mgSodium: 189mgPotassium: 241mgFiber: 4gSugar: 40gVitamin A: 894IUVitamin C: 2mgCalcium: 136mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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