Dessert Recipes > Raspberry Chocolate Dessert Cake

This recipe is part of the June 2009 Recipes Menu

Starter - Dolmades
Main Course - Shropshire Blue Cheese Flan
Dessert - Raspberry and Chocolate Dessert Cake

How to make Raspberry Chocolate Dessert Cake:
A cake that is best served as a dessert. This is one way to make the most of English soft fruits when they are in season but frozen fruits work just as well.


Strawberry Cheesecake
8oz butter
8oz caster sugar
4 eggs, lightly beaten
2-3 tablespoons fresh milk
12oz self-raising flour
300ml whipping cream
8oz raspberries, fresh or frozen
3 tablespoons icing sugar
2 tablespoons cocoa powder, mixed to a paste with a little hot water
(see measure conversions for more information)


- In a large bowl, cream the butter and sugar together until pale in colour and fluffy in texture.
- Add the eggs gradually, beating well.
- Fold in the flour.
- Mix in the cocoa mixture.
- Stir in the milk.
- Divide the mixture between two well greased 8 inch sandwich tins.
- Bake at 190 degrees C. for about 30 minutes.
- Carefully remove the cakes from the tins.
- Put to cool on a wire rack.
- Mix the raspberries with the icing sugar.
- Put in a sieve over a basin.
- Allow juice to drain out into the basin (leave for about half an hour).
- Prick the sponge tops with a fork.
- Drizzle raspberry juice into the holes.
- Whip the cream.
- Sandwich the sponges together with the cream.
- Decorate the top with the rest of the raspberries.