Raspberry Ruffle Cake

A community recipe by Violet

Not tested or verified by Nigella.com

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Introduction

This is the cake version of the chocolate bar, if you like the chocolate then you will love this.

Ingredients

Serves: 6

Metric Cups

For the Raspberry Ruffle Cake

225 grams butter
225 grams caster sugar
225 grams self-raising flour
4 eggs
50 grams cocoa powder
1 tablespoon buttermilk (or sour cream)
1 tablespoon golden syrup
1 teaspoon vanilla extract

For the Filling and the Top

75 grams raspberries
approx. 45 grams icing sugar (you may need more or less of this depending on how juicy your raspberries are)
150 grams desiccated coconut
½ teaspoon vanilla extract
250 grams dark chocolate
1 small tub double cream

For the Raspberry Ruffle Cake

8 ounces butter
8 ounces superfine sugar
8 ounces self-rising flour
4 eggs
2 ounces unsweetened cocoa
1 tablespoon buttermilk (or sour cream)
1 tablespoon golden syrup or light corn syrup
1 teaspoon vanilla extract

For the Filling and the Top

3 ounces raspberries
2 ounces confectioners' sugar (you may need more or less of this depending on how juicy your raspberries are)
5 ounces unsweetened shredded coconut
½ teaspoon vanilla extract
9 ounces bittersweet chocolate
1 small tub heavy cream

Method

Raspberry Ruffle Cake is a community recipe submitted by Violet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven - my fan oven is 150°C - gas mark 4/180°C conventional oven for 30-40 mins.

Cream together the butter and sugar, then add the eggs one by one until incorporated. add the vanilla extract, flour cocoa powder and whisk again, finally add the sour cream and golden syrup.

Divide between the two tins and bake on the middle shelf.

Pour the raspberries, coconut, vanilla extract and some of the icing sugar into a bowl and mix (I used my ka balloon whisk) keep adding the icing sugar until the mixture is thick enough to spread.

When the cakes have cooled, spread the raspberry mixture on the top of each of them.

Melt the chocolate and cream in a saucepan, keep stirring until all the chocolate has melted. When the chocolate has cooled down a little spread on top of one of the sponges, then put the other on the top and pour the rest of the chocolate over the top, leave to set for about 15 mins (if you can wait that long) then dive in!

Preheat the oven - my fan oven is 150°C - gas mark 4/180°C conventional oven for 30-40 mins.

Cream together the butter and sugar, then add the eggs one by one until incorporated. add the vanilla extract, flour unsweetened cocoa and whisk again, finally add the sour cream and golden syrup or light corn syrup.

Divide between the two tins and bake on the middle shelf.

Pour the raspberries, coconut, vanilla extract and some of the confectioners' sugar into a bowl and mix (I used my ka balloon whisk) keep adding the confectioners' sugar until the mixture is thick enough to spread.

When the cakes have cooled, spread the raspberry mixture on the top of each of them.