Chocolate Raspberry Cake

Ingredients

225ml sunflower or vegetable oil
Dab of butter for the cake tin
3 large eggs
1¼ cups sugar
225ml milk
2 cups self-raising flour (or plain flour with 2 tsp baking powder mixed in)
4 tbsp unsweetened cocoa powder
1½ tsp baking soda
1 cup New Canaan Farms Raspberry Jam
1 cup fresh or (thawed) frozen raspberries
2 tbsp icing sugar

Serve with

More fresh raspberries!

Directions

• Preheat the oven to 350°; grease a 9″ round springform cake tin with the butter, and line the base with parchment paper.
• Whisk the oil, sugar, eggs and milk together until smooth.
• Sieve the flour, cocoa powder, baking soda into a separate bowl and combine well, then gradually mix in the wet ingredients.
• Pour the mixture into the cake tin and bake for at least 50 minutes, until the cakes are risen and spring back when lightly pressed. Take care not to open the oven during cooking if you can avoid it – the cake center will sink quickly if not yet cooked through!
• Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
• Crush the fresh raspberries (if using) and mix them or the frozen raspberries together with the New Canaan Farms Raspberry Jam. Stir the icing sugar into the cream and beat with an electric whisk until the mixture forms into soft peaks, then gently fold in most of the raspberry mixture to form a ripple effect.
• Dollop and lightly spread the cream mixture over the cooled cake, then swirl in the remaining raspberry mixture wherever you like. You can also cut the cake in half horizontally and spread half the cream between the two cake layers, half on top!
• Serve with fresh raspberries – it’s perfect for a low-stress birthday cake or simple, elegant summer dessert.

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