60 minutes
Dive into layers of moist chocolate sponge and luscious raspberry cream with this indulgent treat. A twist on the classic Victoria sponge, this Decadent Raspberry Ripple Chocolate Cake combines budget-friendly frozen raspberries and rich cocoa for a delightful dessert that's perfect for birthdays or any celebratory occasion.
Sunflower Oil, plus extra for greasing
0.25 fluid ounces
0 oz
each
0.25 fluid ounces
Self-Raising Flour
0 oz
Cocoa Powder
tablespoons
teaspoons
Raspberry Jam
0 oz
Frozen Raspberries, defrosted
0 oz
0.25 fluid ounces
Icing Sugar
tablespoons
1. Preheat and Prepare
Preheat the oven to 180°C (160°C fan/gas mark 4). Generously oil and line two round 20cm springform cake tins with baking parchment.
2. Mix Wet Ingredients
In a bowl, whisk together the sunflower oil, caster sugar, eggs, and milk until the mixture is smooth and fully combined.
3. Combine Dry Ingredients
Sift the self-raising flour, cocoa powder, and bicarbonate of soda into a separate large bowl.
4. Blend and Bake
Gradually incorporate the wet ingredients into the dry mix, stirring until just combined. Evenly divide the batter between the prepared tins. Bake for 35-40 minutes or until the cakes have risen and a gentle press on the surface springs back. Allow the cakes to cool for 10 minutes in the tins, then carefully move them to a wire rack to cool completely.
5. Create Raspberry Layer
Blend the raspberry jam with the defrosted raspberries in a bowl.
6. Whip and Ripple
Whip the double cream with the icing sugar to form soft peaks. Gently fold in half of the raspberry mixture to create a marbled ripple effect.
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