Chocolate and Raspberry Cake Recipe

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Chocolate and Raspberry Cake Recipe Reviewed by Cake Masters Magazine on 1st July 2016.

From the new book Teatime by Cath Kidston, this Chocolate and Raspberry Cake looks delicious! Here’s the full recipe; you can find other recipes from the book in our July Issue. Serves 12 200g (¾ cup, plus 2 tbsp) unsalted butter, plus extra for greasing 175g (¾ cup, plus 2 tbsp) caster (superfine) sugar […]

From the new book Teatime by Cath Kidston, this Chocolate and Raspberry Cake looks delicious! Here’s the full recipe; you can find other recipes from the book in our July Issue. Serves 12 200g (¾ cup, plus 2 tbsp) unsalted butter, plus extra for greasing 175g (¾ cup, plus 2 tbsp) caster (superfine) sugar […]

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Chocolate and Raspberry Cake Recipe

1st July 2016 /By Cake Masters Magazine

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From the new book Teatime by Cath Kidston, this Chocolate and Raspberry Cake looks delicious! Here’s the full recipe; you can find other recipes from the book in our July Issue.

Serves 12

200g (¾ cup, plus 2 tbsp) unsalted butter, plus extra for greasing

175g (¾ cup, plus 2 tbsp) caster (superfine) sugar

25g (2 tbsp) soft light brown sugar

4 medium eggs, beaten

180g (1⅓ cups) self-raising flour

20g (2 tbsp) cocoa powder

1 tsp baking powder

2–3 tbsp milk

FOR THE BUTTERCREAM:

30g (2 tbsp) freeze-dried raspberries

200g (1¼ cups) white chocolate

250g (1 cup, plus 2 tbsp) unsalted butter, softened

250g (1¾ cups) icing (powdered) sugar

300g (2½ cups) fresh raspberries

  1. Preheat the oven to 180°C/350°F/gas 4. Grease and line two 20cm (8in) sandwich tins with baking parchment.
  2. Beat the butter and sugars together until very pale and fluffy. Gradually add the egg, beating well after each addition. Sift over the flour, cocoa powder and baking powder and gently fold through the mixture until just combined. Briefly stir through the milk to loosen the mixture a little before dividing between the tins and smoothing the tops.
  3. Bake for 30–35 minutes, until the cakes are well risen and a skewer inserted in the centre comes out clean. Leave the cakes to cool in their tins for 10 minutes before turning out onto a wire rack to cool completely.
  4. Once the cakes are completely cool, make the buttercream. Place the freeze- dried raspberries in a food processor and blitz to a powder. Set aside. Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl does not touch the water, then remove the bowl from the heat and set aside.
  5. Beat the butter with half of the icing sugar until just combined. Sift over the remaining icing sugar, tip in the raspberry powder and beat again until light and fluffy. Pour in the chocolate and beat again until smooth. Place one of the cakes on a serving plate or cake board and spoon over a third of the buttercream. Scatter over half of the fresh raspberries and top with the second cake layer. Use a palette knife to smooth the remaining buttercream over the cake and sprinkle over the remaining raspberries to serve.

Teatime by Cath Kidston (Quadrille £15) Photography by Rita Platts

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Tags: cath kidston, chocolate and raspberry cake, recipe

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Chocolate and Raspberry Cake Recipe Chocolate and Raspberry Cake Recipe Reviewed by Cake Lover on July 01, 2016 Rating: 5
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