I remember the first time I tried making Jamie Oliver’s Chocolate and Raspberry Cake. I was at home one rainy afternoon, craving something indulgent but a bit different. I’d seen Jamie whip it up on one of his shows, and the combination of rich chocolate and tart raspberries had me hooked immediately. The beauty of this cake isn’t just its flavor, but its effortless approach. It’s the perfect dessert for a cozy night in or when you want to impress at a gathering.
What stood out to me, though, was how simple and accessible the ingredients were. No fancy equipment, no hard-to-find items-just pure, wholesome ingredients that come together to create something special. This recipe became one of my go-to favorites. Now, let’s dive deep into it!
Jamie Oliver’s Chocolate And Raspberry Cake Recipe
If you’re unfamiliar with the cake, it’s a moist, rich chocolate sponge, paired with the tartness of fresh raspberries. The dark chocolate is deep and intense, while the raspberries balance it out with a hint of sourness. It’s a dessert that doesn’t just fill the stomach, it satisfies the soul. Here’s the basic recipe:
Ingredients
- 200g of good-quality dark chocolate (70% cocoa)
- 200g of butter
- 250g of caster sugar
- 5 large eggs
- 200g of self-raising flour
- 1 tsp of baking powder
- 200g of fresh raspberries
- Icing sugar (for dusting)
This recipe serves around 8-10 people, and it’s one that will leave your kitchen smelling like a chocolate factory. The simplicity of the ingredients is one of the reasons it’s so popular.
Ingredients Needed
The ingredients for Jamie’s Chocolate and Raspberry Cake are not only simple, but they each serve a specific purpose in achieving the cake’s rich flavor and perfect texture.
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Dark Chocolate (70% Cocoa)
This is the star of the show. The higher cocoa content means the chocolate is less sweet, which works beautifully with the tart raspberries. It melts down beautifully when combined with the butter, forming a rich, silky base for the cake.
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Butter
Butter makes this cake incredibly moist and soft. It helps the cake rise and gives it that melt-in-your-mouth texture. I always use unsalted butter for better control over the salt levels.
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Caster Sugar
This fine sugar dissolves quickly into the batter, ensuring a smooth and even texture. It adds sweetness, but not too much since the chocolate and raspberries balance it.
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Eggs
Eggs provide structure and help bind the ingredients together. They also add richness and moisture, which are key to the soft crumb of the cake.
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Self-raising Flour & Baking Powder
Self-raising flour already contains a leavening agent, but the extra baking powder ensures the cake rises even more, creating that fluffy texture we all crave in a cake.
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Fresh Raspberries
Fresh raspberries burst when baked, releasing their juices and giving the cake a natural tangy flavor that cuts through the richness of the chocolate.
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Icing Sugar
This is just for dusting at the end, but it adds a beautiful visual element and a touch of sweetness.
How To Make Jamie Oliver’s Chocolate And Raspberry Cake
Now that we know what goes into it, let’s break down the process of putting this cake together. The steps are straightforward, but don’t rush-taking your time allows you to really enjoy the process and get that perfect result.
- Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with baking paper.
- Melt the chocolate and butter together. I do this in a heatproof bowl over a pan of simmering water (double boiler method). Stir until smooth and shiny, then remove from heat.
- Whisk the eggs and sugar in a separate bowl until light and fluffy. This step is important for creating the cake’s airy texture. It might take a couple of minutes of whisking, but it’s worth it.
- Combine the wet and dry ingredients. Slowly fold in the melted chocolate and butter mix into the egg mixture. Sift in the flour and baking powder, and gently fold that in too. Be careful not to overmix, or the cake could turn out dense.
- Add the raspberries. Gently fold them into the batter. Don’t overwork them, as you want to preserve their shape.
- Pour the mixture into your prepared tin and smooth the top with a spatula. Bake for 30-35 minutes or until a skewer inserted into the center comes out clean. The top should be slightly cracked, and the sides should pull away from the tin.
- Cool the cake in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with icing sugar before serving. You can also add a few fresh raspberries on top for that extra touch.
Ingredient Science Spotlight
Every ingredient in this recipe plays a critical role in achieving the perfect balance of flavors and textures.
- Dark Chocolate: The bitterness from the cocoa in the chocolate creates a rich depth of flavor. It’s a perfect contrast to the tart raspberries, and the fat in the chocolate makes the cake moist.
- Butter: It adds moisture and creates a tender crumb. Butter also helps with the emulsification of ingredients, ensuring the batter is smooth.
- Raspberries: They’re packed with acidity, which balances out the sweetness of the cake. The pectin in the raspberries also helps the cake hold its shape as it bakes.
Expert Tips
- Don’t overmix the batter: Overmixing can lead to a dense cake. Gently fold the ingredients together.
- Use room temperature eggs and butter: They mix in more evenly, helping the batter rise better.
- Sift your flour and baking powder: This prevents clumps and ensures an even distribution of the raising agent.
- Bake with care: Every oven is different, so start checking the cake a little before the suggested time. If the top starts to brown too quickly, cover it with foil.
Recipe Variations
- Add nuts: Walnuts or hazelnuts would be a lovely addition, giving the cake a crunchy texture that contrasts with the softness of the sponge.
- Make it gluten-free: Swap the self-raising flour for a gluten-free blend, and it still works like a charm.
- Berries galore: If you can’t find raspberries, try blueberries or blackberries. They work wonderfully in this recipe too.
Final Words
Jamie’s Chocolate and Raspberry Cake is the perfect balance of decadence and freshness. It’s a dessert that can easily be scaled up for a crowd or made for a cozy night with just a few slices. I love how flexible it is-whether you want to stick to the original or experiment with your own twist, it’s always a winner.
FAQs
What Makes Jamie Oliver’s Chocolate And Raspberry Cake So Special?
The combination of rich chocolate and fresh, tangy raspberries creates a perfect balance of flavors. The recipe is simple but gives a decadent result, ideal for any occasion.
Can I Use Frozen Raspberries Instead Of Fresh Ones?
Yes, frozen raspberries work fine. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture.
How Do I Store The Cake To Keep It Fresh?
Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.