From the new book Teatime by Cath Kidston, this Chocolate and Raspberry Cake looks delicious! Here’s the full recipe; you can find other recipes from the book in our July Issue.
- 200g (¾ cup, plus 2 tbsp) unsalted butter, plus extra for greasing
- 175g (¾ cup, plus 2 tbsp) caster (superfine) sugar
- 25g (2 tbsp) soft light brown sugar
- 4 medium eggs, beaten
- 180g (1⅓ cups) self-raising flour
- 20g (2 tbsp) cocoa powder
- 1 tsp baking powder
- 2–3 tbsp milk
- For the buttercream:
- 30g (2 tbsp) freeze-dried raspberries
- 200g (1¼ cups) white chocolate
- 250g (1 cup, plus 2 tbsp) unsalted butter, softened
- 250g (1¾ cups) icing (powdered) sugar
- 300g (2½ cups) fresh raspberries
- Preheat the oven to 180°C/350°F/gas 4. Grease and line two 20cm (8in) sandwich tins with baking parchment.
- Beat the butter and sugars together until very pale and fluffy. Gradually add the egg, beating well after each addition. Sift over the flour, cocoa powder and baking powder and gently fold through the mixture until just combined. Briefly stir through the milk to loosen the mixture a little before dividing between the tins and smoothing the tops.
- Bake for 30–35 minutes, until the cakes are well risen and a skewer inserted in the centre comes out clean. Leave the cakes to cool in their tins for 10 minutes before turning out onto a wire rack to cool completely.
- Once the cakes are completely cool, make the buttercream. Place the freeze- dried raspberries in a food processor and blitz to a powder. Set aside. Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl does not touch the water, then remove the bowl from the heat and set aside.
- Beat the butter with half of the icing sugar until just combined. Sift over
the remaining icing sugar, tip in the raspberry powder and beat again until light and fluffy. Pour in the chocolate and beat again until smooth. Place one of the cakes on a serving plate or cake board and spoon over a third of the buttercream. Scatter over half of the fresh raspberries and top with the second cake layer. Use a palette knife to smooth the remaining buttercream over the cake and sprinkle over the remaining raspberries to serve.