Chocolate raspberry gateau

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This decadent chocolate and raspberry cake is the perfect way to spoil your Mum on Mother's Day. Sandwich with rich chocolate buttercream or whipped cream, whichever is your mum's favourite.

First published in 2015

Mothering Sunday is almost upon us and I’ve been deciding what to make my mum this year! In the past I’ve dazzled her with Little Chocolate & Violet Fancies, Little Victoria Lemon Daisy Cakes and Strawberry and Yogurt Breakfast Muffins, but this year I want to make her a large and voluminous gateau instead of little cakes.

I have lots of chocolate cake recipes, all of them tried and tested and in demand; and, I also have bags and bags of frozen raspberries from my garden, so a chocolate and raspberry cake seems to be the best idea – sandwiched together with rich chocolate buttercream (or cream) and topped with more buttercream and raspberries.

I used my basic “drinking chocolate cake” recipe for the Mothering Sunday Chocolate Raspberry Gateau, and added a layer of raspberries in the middle of the cake too. There is something wonderful about adding raspberries to chocolate, it’s a marriage made in heaven and I often add raspberries (and berries) to chocolate brownies, including this sinfully decadent recipe for Double Chocolate and Summer Berries Truffle Slice.

You have several options for this recipe – to sandwich the cake with rich chocolate buttercream, or to use whipped cream…..both work well, it simply depends on how rich you like your cakes. You can also use the raspberries from frozen, as they defrost the juices will drizzle over and into the cake, adding a fruity moistness, it’s almost like a chocolate raspberry drizzle cake!

If you prefer, you can always whip 250ml of whipping cream until thick as a substitute to the buttercream.





Chocolate buttercream



175°C/gas mark 4. Grease and line two cake tins measuring 20cms/8”. (Or one cake tin of the same diameter, but deeper)
Whisk all of the cake ingredients together, except the hot water, until light and fluffy for at least 3 minutes. Then add the hot water and whisk again for 3 minutes until the cake mixture is extremely light and fluffy
Divide the cake mixture between the two prepared cake tins (or one cake tin if using) and bake for 20 to 30 minutes, or until the cakes are firm to touch and well risen (You can also check by inserting a skewer into the middle of the cakes, and if the skewer is clean when taken out, the cakes are cooked)
Allow the cakes to cool in the tin for a few minutes, before carefully turning them out on to a wire cooking rack. Allow to cool completely before filling and icing with buttercream, cream and raspberries
Meanwhile, make the icing/frosting. Sit a bowl over a pan of simmering water and add the chocolate and cream to the bowl and gently melt, stirring all the time until the chocolate and cream are blended and smooth
Remove the chocolate and cream from the heat. Add the butter to the hot chocolate and cream mixture and stir it until smooth. Sift in half the icing sugar and mix well, add the remaining icing sugar and mix until very creamy and smooth. Set aside to cool until thickened
When you are ready to ice and fill the cakes, spread half of the icing/frosting (or the whipped cream) over one of the cakes, add three quarters of the raspberries and then place the other cake on top
Gently swirl the rest of the icing/frosting over the top of the cake, pipe it on if you wish, and then scatter the rest of the raspberries over the icing on the top of the cake. Sprinkle with cocoa. You can also add jam to the filling; cherry jams are lovely, or add some fresh fruit to the filling as well as decorating with fresh fruit on top
Serve in thin slices with tea or coffee
First published in 2015

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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