Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menuopen menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Chocolate Cake with Raspberries and Red Currant
A berry good chocolate cake – moist, rich, delicious and easier than it looks. The tang of fresh raspberries and red currants paired with the bitterness of dark chocolate are a match made in heaven.
A berry good chocolate cake – moist, rich, delicious and easier than it looks. The tang of fresh raspberries and red currants paired with the bitterness of dark chocolate are a match made in heaven.
Prep time
45 minutes
Cooking time
55 minutes
Servings
1
Difficulty
Easy
Ingredients
For the Batter
110 grams Stork
150ml semi skimmed milk
3 teaspoons lemon juice
100g dark chocolate (min. 60% cocoa), melted
220g caster sugar
2 large eggs
180g self raising flour, sieved with
1 level teaspoon bicarbonate of soda
Fruits
50 g fresh raspberries
200 g fresh red currants
Sprigs of fresh mint
For the Icing
200 grams Stork
170 g icing sugar
75 g raspberries
Instructions
Steps
Mix the milk and lemon juice in a jug and set aside.
Cream the Stork and sugar together until light and fluffy and beat in eggs, one by one.
Stir in the flour mix with the milk and melted chocolate and mix until smooth.
Pour the batter into a square 22cm cake tin, greased and bottom lined with baking paper. Bake at 170 °C, 160°C, Gas mark 4 for 45-55 minutes. Allow to cool after baking.
Now for the icing: Blend Stork with the sugar until smooth. Add raspberries and keep blending until smooth.
Place the icing into a piping bag fitted with a star nozzle. Pipe over the top of the cake.
Finish by decorating with fruit and fresh mint leaves.
