I remember the first time I tried Jamie Oliver’s Chocolate and Raspberry Cake. I was at a friend’s house, flipping through one of his cookbooks, when I stumbled upon the recipe. The combination of rich chocolate and tart raspberries caught my eye, and I knew I had to try it. Little did I know, that simple cake would become a staple in my kitchen. Over the years, I’ve made it for birthdays, dinner parties, and even random Wednesday nights when I’m craving something decadent.
If you’re someone who loves indulgent desserts that balance sweetness with a hint of tartness, then this cake is your new best friend. It’s easy to make, but the result is nothing short of impressive.
Jamie Oliver’s Chocolate And Raspberry Cake Recipe
There’s something magical about the way Jamie Oliver combines simple ingredients to create something so delicious. His Chocolate and Raspberry Cake is a testament to his philosophy: fresh ingredients, minimal fuss, and maximum flavor. I love that it’s both a rich dessert and a little bit of a showstopper, perfect for any occasion. And trust me, once you try it, you’ll understand why.
Ingredients Needed
Let’s break it down: the ingredients for this cake are straightforward, but they come together in such a perfect way that it feels like more than the sum of its parts.
- Dark Chocolate: Use high-quality dark chocolate (at least 70% cocoa) to give the cake that rich, slightly bitter flavor that contrasts so beautifully with the sweetness of the raspberries.
- Butter: You’ll need unsalted butter to give the cake a tender crumb. The fat content here helps bind everything together while keeping the texture moist.
- Sugar: Granulated sugar provides sweetness, but you could also experiment with brown sugar for a deeper flavor.
- Eggs: These bind the ingredients and help with the rise, creating a fluffy yet dense texture.
- Flour: Plain flour works best for this cake. It helps create a sturdy base without overpowering the other flavors.
- Baking Powder: A little boost to give the cake that light, airy structure.
- Vanilla Extract: Adds a depth of flavor that complements both the chocolate and raspberries.
- Fresh Raspberries: These are the stars of the show. They’re sweet, tart, and juicily burst when you bite into them.
- Cocoa Powder: For an extra punch of chocolate flavor.
- Milk: Helps loosen the batter and adds to the tenderness of the cake.
How To Make Jamie Oliver’s Chocolate And Raspberry Cake
Making this cake is almost like following a comforting routine. It’s not complicated, but each step builds on the next to create something amazing. Here’s how I do it:
- Preheat the oven: Start by preheating your oven to 180°C (350°F). Grease and line a 20 cm (8 inch) round cake tin. I usually use parchment paper for easy release.
- Melt the chocolate: In a heatproof bowl, break up the dark chocolate and melt it over a pot of simmering water (double-boiler method). Stir occasionally. Once melted, remove from heat and let it cool slightly.
- Cream the butter and sugar: In a large mixing bowl, beat together your butter and sugar until pale and fluffy. I love using an electric mixer for this because it’s quick and gives the butter-sugar mix the right texture.
- Add the eggs: Add your eggs one at a time, beating well between each addition. Then stir in the vanilla extract. If you’re worried about curdling, just add a tablespoon of flour with each egg.
- Add the dry ingredients: Sift together the flour, cocoa powder, and baking powder. Gradually fold these into your butter mixture, alternating with the melted chocolate. If the mixture feels too thick, add a splash of milk.
- Mix in the raspberries: Gently fold in your fresh raspberries. Be careful not to crush them too much-having whole raspberries in the cake adds lovely pockets of fruit.
- Bake: Pour the batter into your prepared tin and bake for about 25-30 minutes. The cake should be firm to the touch but still slightly moist in the center.
- Cool and serve: Let the cake cool completely before removing it from the tin. Serve it as is, or dust with icing sugar or a dollop of whipped cream.
Ingredient Science Spotlight
Every ingredient in Jamie’s Chocolate and Raspberry Cake plays a crucial role, and understanding the science behind them can make your cake even better. Here’s a quick breakdown:
- Dark Chocolate: Contains cocoa solids, which contribute to its rich flavor. The fat in the chocolate also helps keep the cake moist.
- Butter: Acts as the fat in the cake, contributing to both flavor and texture. It creates air pockets when creamed with sugar, which helps the cake rise.
- Raspberries: The acidity and tartness from the berries balance the sweetness of the cake, making every bite a perfect combination of flavors.
- Eggs: Provide structure. They bind everything together and contribute to the cake’s texture by trapping air when whipped.
- Flour: The protein in flour forms gluten, which gives the cake structure. It’s essential for achieving a tender yet firm texture.
- Baking Powder: The leavening agent creates bubbles in the batter, making the cake rise and become light and fluffy.
Expert Tips
- Don’t overmix: When folding the dry ingredients into the wet, do it gently. Overmixing can cause the cake to be dense and tough.
- Use room temperature ingredients: This helps the batter mix evenly and avoids lumps.
- Chill the raspberries: If you want to avoid the berries sinking to the bottom, chill them in the fridge for about 15 minutes before folding them in.
- Bake until just done: If you overbake, the cake will become dry. A skewer should come out with a few moist crumbs, not wet batter.
Recipe Variations
- Add nuts: Chopped hazelnuts or almonds add a great crunch and deepen the flavor.
- Make it gluten-free: Swap out the regular flour for a good gluten-free blend. Just make sure to also use gluten-free baking powder.
- Try different fruits: If raspberries aren’t your thing, blackberries, strawberries, or even cherries work well.
- Dairy-free: Swap the butter with dairy-free margarine and the milk with almond or oat milk.
Final Words
This cake is one of those recipes that’s impossible to mess up. Even if you’re new to baking, it’s forgiving and yields a delicious result every time. The combination of chocolate and raspberry is a classic for a reason-it’s the kind of cake you make when you want to impress, but also the kind you make when you just want to treat yourself.
FAQs
Can I Use Frozen Raspberries For The Cake?
Yes, frozen raspberries work just fine. Just make sure to fold them gently into the batter so they don’t break up too much.
What Type Of Chocolate Should I Use For This Cake?
Use good quality dark chocolate, ideally with around 70% cocoa content. It gives the cake a rich, intense flavor.
How Can I Make The Cake Gluten-free?
You can swap regular flour with a gluten-free flour blend. Just ensure it’s a 1:1 substitute for the best results.