I still remember the first time I tried Jamie Oliver’s Chocolate and Raspberry Cake. I was at a friend’s birthday party, and the moment I took a bite, it felt like the world had slowed down. The chocolate was rich but not overpowering, and the raspberries added a tang that danced on my tongue. That day, I knew this wasn’t just a dessert-it was an experience.
If you’ve ever struggled with cakes that are either too dry or too sweet, this recipe will feel like a revelation. It’s the kind of cake that works for a casual tea with friends or a small celebration. The balance of chocolate and raspberry is perfection, and the steps are surprisingly approachable.
Jamie Oliver’s Chocolate And Raspberry Cake Recipe
I love Jamie Oliver recipes because they’re always simple, yet they pack immense flavor. This cake is no different. Imagine a moist chocolate sponge layered with sweet-tart raspberries. The cake’s richness comes from quality chocolate and a gentle touch of butter. The raspberries cut through the chocolate, keeping each bite fresh and lively.
What I love most is how this cake feels homemade without any complicated steps. You don’t need a professional kitchen or fancy tools. Just some basic ingredients, a mixing bowl, and an oven that does its job.
Ingredients Needed
I usually like to lay all my ingredients out on the counter before starting. Seeing them lined up makes the process feel calm and controlled. For this cake, you’ll need:
- 200g plain chocolate (70% cocoa works well)
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- 125g self-raising flour
- 25g cocoa powder
- 150g fresh raspberries
- Optional: powdered sugar for decoration
Pro tip: Always use fresh, high-quality raspberries. Frozen ones work, but they tend to release extra moisture which can make the cake slightly soggy.
How To Make Jamie Oliver’s Chocolate And Raspberry Cake
I remember the first time I followed this recipe. The kitchen smelled like a chocolate shop within minutes. Here’s a step-by-step:
- Preheat your oven to 180°C / 350°F. Grease a cake tin and line it with baking paper.
- Melt the chocolate gently with the butter over a double boiler. Stir until smooth.
- In a separate bowl, beat the eggs and sugar until pale and fluffy.
- Gently fold the melted chocolate and butter mixture into the egg mixture.
- Sift the flour and cocoa powder into the bowl and fold carefully.
- Gently fold in the raspberries, keeping some aside for decoration.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 25-30 minutes. Check with a skewer-it should come out slightly moist but not wet.
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack.
- Decorate with remaining raspberries and a dusting of powdered sugar.
The moment you take it out of the oven, you’ll want to dive in, but trust me, letting it cool slightly makes a huge difference in texture.
Ingredient Science Spotlight
Chocolate and raspberries are a science experiment you can eat.
- Chocolate: Contains cocoa butter which melts smoothly and creates a moist texture in the cake. Dark chocolate adds intensity without overwhelming sweetness.
- Raspberries: High in pectin and natural acids. They break down slightly in the oven, releasing juices that keep the cake soft.
- Eggs: Act as a binder and leavening agent. They trap air, giving the cake a delicate lift.
- Butter: Contributes to the cake’s richness and flavor, also helps with a tender crumb.
Understanding these interactions helps you troubleshoot. For example, overmixing the batter can break down air bubbles and make the cake dense.
Expert Tips
Over the years I’ve baked this cake a dozen times. Here’s what I’ve learned:
- Always fold the flour gently. Overmixing = dense cake.
- Room temperature eggs and butter mix better and create fluffier texture.
- Use a spatula, not a whisk, when adding raspberries to avoid breaking them completely.
- Test with a skewer around 25 minutes; chocolate cakes stay moist even when cooked.
- For extra flavor, toast some nuts and sprinkle on top for texture contrast.
Recipe Variations
I love experimenting with this cake:
- Nutty Version: Add crushed hazelnuts or almonds into the batter.
- Citrus Twist: Add a teaspoon of orange zest to complement the chocolate.
- Berry Mix: Replace raspberries with blueberries or a mix of berries.
- Vegan Adaptation: Use coconut oil instead of butter and a flax egg in place of regular eggs.
Each variation brings a new depth of flavor without complicating the process.
Final Words
Every time I bake this cake, it feels like magic. The rich chocolate, bright raspberries, and tender crumb create a perfect balance. Whether it’s a casual tea or a special occasion, it never fails to impress.
It’s more than just a dessert; it’s a reminder that the best treats are often simple, made with care, and shared with people who appreciate them.
FAQs
Can I Use Frozen Raspberries In Jamie Oliver’s Chocolate And Raspberry Cake?
Yes, you can! Just make sure to lightly coat them in flour to prevent them from sinking into the batter.
How Do I Store The Leftover Chocolate And Raspberry Cake?
Store it in an airtight container at room temperature for up to 3 days or refrigerate it for longer freshness.
Can I Substitute The Dark Chocolate In This Recipe?
You can! If you prefer a sweeter cake, you can use milk chocolate instead of dark chocolate.