• Portions: 8 - 16
  • Temperature: 180
  • Cooking Time: 40

Raspberry and Cream Chocolate Cake

Need a recipe for a decadent cake? Try this quick raspberry and cream chocolate cake recipe for a delicious baked treat today. Stork – love to bake.

Simple is Good

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Ingredients

Main Ingredient Group

15g cocoa for dusting pans
120g dark chocolate, broken into pieces
1 120ml cocoa mixed with 1 tsp of bicarbonate of soda and 150ml water
700ml cake flour
7.5ml baking powder
3ml salt
300g Stork Baking Margarine, softened
280ml castor sugar
1 egg mixed with 5 egg yolks
250ml sour cream
10ml vanilla essence
5 egg whites
65g sugar
1 Whipped Cream with raspberries

Step by step method

  1. Grease three 23cm cake tins with Stork Bake and dust with cocoa powder.
  2. Melt chocolate and set aside.
  3. Beat the Stork Bake until creamy and add the castor sugar, egg yolk mix and cocoa mix and beat.
  4. Beat in the melted chocolate and add a third of the flour, the sour cream and vanilla essence.
  5. Beat in the rest of the flour, baking powder and salt.
  6. In a separate bowl beat the 5 egg whites stiffly and add the sugar.
  7. Carefully fold in the cake mixture and egg whites.
  8. Divide the mixture into three pans and bake at 180°C for 30 - 40 minutes until well risen.
  9. Allow to cool.
  10. Sandwich the layers with whipped cream and raspberries.