Recipe

Chocolate layer cake with raspberries

Love is in the air with this chocolate layer cake recipe! Bake this decadent cake as a treat for that special someone, or share the indulgence with your nearest and dearest

By Jennene Plummer
  • 15 mins preparation
  • 1 hr 20 mins cooking
  • Serves 12
  • Print
    Print
This recipe first appeared in Woman's Day.
Follow Woman's Day on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

Chocolate layer cake with raspberries
  • 275 gram self-raising flour, sifted
  • 1 teaspoon baking powder
  • 60 gram cocoa powder
  • 240 gram margarine, softened
  • 240 gram caster sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 70 gram dark chocolate, melted, cooled
  • 75 millilitre milk
  • 110 gram raspberries
  • 1 rose
Buttercream
  • 120 gram dark chocolate, at least 70% cocoa solids, chopped
  • 200 gram unsalted butter, softened
  • 375 gram icing sugar, sifted
  • 3 tablespoon milk

Method

Chocolate layer cake with raspberries
  • 1
    Preheat oven to 180°C. Grease and line two 23cm springform cake tins with baking paper.
  • 2
    Combine all the ingredients for the sponges, apart from the milk, raspberries and rose, in a large mixing bowl. Stir a few times to roughly combine before beating with an electric whisk until smooth – about 3-4 minutes.
  • 3
    Add milk and beat again until thoroughly incorporated.
  • 4
    Divide the batter evenly between prepared cake tins. Smooth the tops of the batter with the back of a spoon.
  • 5
    Bake for about 30-40 minutes, rotating the tins after 15-20 minutes. When ready, they should be risen and springy to the touch; a cake tester should come out clean from their centres. Remove to wire racks to cool completely.
Buttercream
  • 6
    Place chocolate in a heat-proof bowl set over a half-filled saucepan of simmering water. Stir occasionally until melted, then remove from heat, leaving to cool for 5 minutes.
  • 7
    Beat the butter in a large mixing bowl until smooth and creamy – about 2 minutes. Add icing sugar in four parts, beating well between additions, until buttercream is pale and thick.
  • 8
    Add the melted, cooled chocolate, then beat again until smooth and uniform in colour. Beat in milk to thin out the consistency if needed.
  • 9
    To assemble, turn out the sponges from their tins, trimming the tops flat if needed.
  • 10
    Sit one sponge on a cake stand. Using a damp palette knife, spread a thick, even layer of chocolate buttercream over the sponge.
  • 11
    Sit the other sponge on top, pressing down gently. Spread remaining buttercream over the top and sides of cake.
  • 12
    Garnish with raspberries and a rose before serving.