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Chocolate cake with raspberry cream

This super easy chocolate cake with raspberry cream is ideal for Summer garden parties, afternoon teas and birthday parties. The cake itself is dairy-free, so if you have issues with milk products, use plant-based alternative for the cream frosting.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 ml sunflower oil
  • 200 g soft brown sugar
  • 4 medium eggs
  • 200 ml milk
  • 225 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 4 Tbsp good quality cocoa powder
  • For the raspberry cream:
  • 300 g raspberries fresh or defrosted
  • 3 Tbsp soft brown sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • 2 Tbsp icing sugar

Method
 

  1. Heat the oven to 170°C.
  2. Oil and line two round 20 cm springform cake tins with baking parchment. 
  3. In a bowl, whisk the oil, sugar, eggs and milk.
  4. Sieve the flour, cocoa and bicarb into another bowl. Mix in the wet mixture gradually until you get a smooth batter.
  5. Divide the mixture between the tins evenly. Put the tins in the middle of the oven and bake for 35-40 mins, until an inserted skewer comes out clean. Leave the cakes in the tins for 10 minutes then transfer them to a wire rack to cool completely.
  6. While the cakes are baking, make the raspberry cream.
  7. Put the raspberries into a pan, add the sugar and vanilla extract. Bring to the boil and reduce it into a thick, jam-like spread. Set aside to cool.
  8. If you want a smooth, not bitty cream - push the raspberry spread through a sieve.
  9. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold in the raspberry spread. You can create a marble effect or mix completely
  10. Spoon half of the cream on top one cake, then smooth it over with a palette knife.
  11. Place the other cake on top, pushing them together a bit. Cover the top with the remaining cream. You can frost the side too, if preferred.
  12. Chill for at lest 20 minutes before serving.