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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.
  • Cooking time55 minutes
  • Prep time45 minutes
  • Servings1 portions
recipe image Chocolate Cake with Raspberries and Red Currant


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
  • 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

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Mix the milk and lemon juice in a jug and set aside.
  2. Cream the Stork and sugar together until light and fluffy and beat in eggs, one by one.
  3. Stir in the flour mix with the milk and melted chocolate and mix until smooth.
  4. 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.
  5. Now for the icing: Blend Stork with the sugar until smooth. Add raspberries and keep blending until smooth.
  6. Place the icing into a piping bag fitted with a star nozzle. Pipe over the top of the cake.
  7. Finish by decorating with fruit and fresh mint leaves.