Stashcook: Meal Planner & Recipe Keeper

Raspberry and double chocolate marble cake Recipe

Name: Raspberry and double chocolate marble cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12
Ingredients: 225g unsalted butter, softened, plus extra for greasing; 225g golden caster sugar; 4 medium free-range eggs, beaten; 2 tsp vanilla extract; 225g self-raising flour, sifted; 4 tbsp milk; 2 tbsp cocoa powder; 25g dark chocolate, chopped; 25g white chocolate, chopped; 75g frozen raspberries; 75g white chocolate, chopped; 125g unsalted butter, softened; 125g icing sugar, sifted; 1 tsp milk (slightly warmed); 50g fresh raspberries; white chocolate, grated into curls

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A match made in heaven – this decadent marble cake swirls creamy white chocolate and rich dark chocolate cake batter together and is dotted with bursts of tart raspberry, which cuts through the sweetness perfectly

Ingredients

225g unsalted butter, softened, plus extra for greasing

225g golden caster sugar

4 medium free-range eggs, beaten

2 tsp vanilla extract

225g self-raising flour, sifted

4 tbsp milk

2 tbsp cocoa powder

25g dark chocolate, chopped

25g white chocolate, chopped

75g frozen raspberries

75g white chocolate, chopped

125g unsalted butter, softened

125g icing sugar, sifted

1 tsp milk (slightly warmed)

50g fresh raspberries

white chocolate, grated into curls

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease and line a 1kg loaf tin with nonstick baking paper and allow some to hang over the sides.

In a mixing bowl, cream together the butter and sugar with an electric hand whisk until light and fluffy. Add the eggs one at a time, beating well between each addition. Stir in the vanilla extract and then, using a large metal spoon, carefully fold in the flour and 2 tbsp milk.

WATCH: How to cream together butter and sugar until light and fluffy

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Transfer half the mixture from the mixing bowl to a second bowl. Add the sifted cocoa powder, dark chocolate pieces and the remainder of the milk to one bowl; fold together. Carefully fold the white chocolate and frozen raspberries into the mixture in the other bowl. Spoon alternate spoonfuls of the mixture into the cake tin and then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don’t overmix or you won’t see the pattern. Smooth the surface if necessary.

Bake the cake for 1 hr or until golden and risen, and a skewer inserted into the middle comes out clean. Leave in the tin to cool for 10 mins, then turn out and cool completely on a wire rack.

WATCH: What should a clean skewer look like?

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To make the icing, melt the white chocolate in a small bowl over a pan of gently simmering water. Once melted, set aside to cool slightly.

Beat together the butter and icing sugar, fold in the melted chocolate and beat until smooth. Spread the icing over the top of the cooled chocolate cake and scatter with fresh raspberries and white chocolate curls.

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