This chocolate cake is not rich so makes a great carrier for icing. I’ve had a bit of fun here and used a butter icing swirled with raspberry puree. The leftover puree can be drizzled over the top of the iced cake or served separately. I prefer not to sweetenthe puree if drizzling, but you can if you find it too tart.
Cake
2 cups
Flour
1 tsp
Baking powder
1 tsp
Bicarbonate soda
3 Tbsp
Dark cocoa powder (Main)
½ cup
Caster sugar
½ cup
Raspberry jam
2
Eggs
125 g
Sour cream
100 g
Butter, softened
1 cup
Water
Filling and icing
2 cups
Frozen raspberries, defrosted (Main)
150 g
Butter, softened
4 ½ cups
Icing sugar
6 Tbsp
Milk
1 punnet
Fresh raspberries, or 2 if required (Main)
Directions
Heat the oven to 160C. Line the base of a 22cm springform cake tin with baking paper. Lightly grease the sides and dust with flour, tapping to remove excess.
Sift the flour, baking powder, bicarbonate of soda and cocoa powder into the bowl of an electric mixer. Add the sugar, raspberry jam, eggs, sour cream, butter and water. Place the electric mixer on a low speed and beat until the ingredients are just combined. Scrape down the sides and beat for a further 1 minute.
Pour mixture into the prepared tin and place in the oven. Bake for 50 minutes or until a skewer inserted inthe centre of the cake comes out clean.
Remove from the oven and leave to cool for 10 minutes before removing to a wire rack to cool.
To make the icing, puree the raspberries then push them through a fine sieve to remove seeds. Set aside. Using an electric beater or mixer, beat together the butter, icing sugar and milk until light and fluffy.
To assemble, cut the chocolate cake in half horizontally and place the bottom half on a cake plate. Spread over about one-quarter of the butter icing. Carefully place on the top half of the cake.
Swirl about ¼ cup of raspberry puree through the remaining butter icing. Spread evenly over the top and sides of the cake.
Decorate the top with fresh raspberries, while they are in season and chocolate shavings, if using.
