Raspberry and Chocolate Layer Cake

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INGREDIENTS

Chocolate Cake
  • 260g All-purpose flour (2 cups 3 tbsp)
  • 414g White sugar (2 cups 1 tbsp)
  • 85g Cocoa powder (⅔ cup 1 tsp)
  • 2 tsp Baking soda
  • 1 tsp Salt
  • 2 Eggs
  • 240ml Whole milk (1 cup)
  • 2 tsp White vinegar
  • 240ml Vegetable oil (1 cup)
  • 240ml Boiling water (1 cup)

Chocolate Cream Cheese Frosting

  • 250 g Cream cheese, softened
  • 140 g Thickened/Heavy cream (⅔ cup)
  • 70 g White sugar (⅓ cup)
  • 100 g Dark chocolate (3.5oz)

Assembly

  • 60ml (1/4 cup) Barker’s New Zealand Raspberry Jam
  • One punnet fresh raspberries
  • Chocolate easter eggs

METHOD

Chocolate Cake

1.Preheat the oven to 180C/350F and line the base of two 6-inch cake tins

2.Combine the milk and vinegar in a small bowl, set aside

3.Meanwhile combine the flour, sugar, cocoa powder, baking soda and salt in a large bowl, whisk to combine

4.Add the eggs, oil, and soured milk, mix until combined

5.Add the boiling water and mix until just combined

6.Pour into the lined tins and bake for 60 mins, or until an inserted skewer comes out clean

7.Cool completely

 

Chocolate Cream Cheese Frosting

1.Melt the chocolate over a double boiler or in a microwave, cool to room temperature

2.In the bowl of a stand mixer, or with an electric mixer beat the cream cheese and sugar together until smooth

3.Add the thickened cream and continue beating until a thick and fluffy consistency

4.Add the melted chocolate and whip until smooth

5.Transfer the frosting to a piping bag fitted with a large round tip

Assembly

1.Unmould the chocolate cakes and trim to create four even layers

2.Starting with one layer of cake spread over a layer of cream cheese frosting followed by a layer of Barker’s New Zealand Raspberry Jam

3.Top with a layer of cake and repeat twice

4.Top the cake with the remaining frosting and decorate with chocolate eggs, fresh raspberries and dollops of jam

5.Reserve in the fridge until consumption

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