Cake of the Month – June

Follow the recipe below and share your creation on our Facebook or Instagram account to receive a free Coffee at The Yurt. All you have to do is tag us in your post and we will send you your unique voucher code. Happy baking!

Chocolate and Raspberry Cake with a Cream Cheese, Mascarpone Topping

Following on from our Royal Cake of the Month in May, Penny is now sharing her delicious Chocolate and Raspberry cake recipe, just in time for British raspberries to come into season…

The fusion of juicy raspberries and rich chocolate is just irresistible. Topped with the perfect combination of cream cheese and mascarpone this cake is absolute bliss!

Ingredients:

For the Cake:

  • 330g caster sugar
  • 140g butter
  • 225g self-raising flour
  • 1x tsp baking powder
  • 70g cocoa
  • 3x eggs
  • 2x tabs seedless raspberry jam
  • 110ml raspberry purée
  • 100ml water

For the Topping:

  • 200g cream cheese
  • 200g mascarpone
  • 100g icing sugar

Method:

Cake:

  • Cream the butter and sugar until pale & fluffy
  • Add all the other ingredients and mix well
  • Place in a lined 24cm cake tin
  • Bake at 160c for approximately 40/50 minutes until firm to the touch and a skewer inserted into the cake comes out clean

Topping:

  • Beat all the ingredients together until smooth
  • When the cake has cooled, turn out onto a plate and spread on the topping
  • Decorate with freeze-dried raspberries or dried edible rose petals