This tasty chocolate chip cake recipe with fresh raspberries and raspberry jam is a real treat and yet it is light in texture. The raspberries add a lovely sweet, tart flavour when combined with the chocolate and the hidden chocolate chips in the sponge cake provide an indulgent surprise!
To make the Chocolate Chip Cake with Raspberries you will need the following ingredients:
1. 100g caster sugar
2. 100g butter, softened
3. 70g self-raising flour
4. 30g cocoa powder
5. A handful of chocolate chips
6. 2 medium sized eggs
7. 20g fresh raspberries (save a few for decorating the cake too)
For the butter cream filling you will need:
1. 120g icing sugar (and more to dust)
2. 60g butter, softened
3. 1/2 tsp vanilla extract
4. 2 tbsp raspberry jam
Before we get started, grease two cake tins with either butter or oil and set them to one side. Next, preheat the oven to Gas Mark 4/180C/350F.
Step 1
In a large mixing bowl, cream together the butter and caster sugar and then gradually add in the eggs whilst whisking.
Next, sift in the self-raising flour and cocoa powder and combine everything together until it reaches a smooth consistency.
Step 4
Whilst the cake is baking and then cooling down, you can make the delicious butter cream filling. To do this, combine the icing sugar, butter and vanilla extract together in a small bowl.
Next, spread the butter cream on one of your cake halves and add the fresh raspberry jam to the other half, then sandwich the two pieces together. Dust with extra icing sugar and then add a few fresh raspberries to the top of the cake as decoration. Enjoy!
