I’ve been wanting to make this Raspberry and Chocolate Brownie Layer Cake for a while but there’s been lots going on in the last few months with Christmas recipes so I thought I’d leave it for another occasion. It was one of our close friends’ birthday so Dean and I invited him and his wife round for dinner.
I made our Moroccan lamb dish for the main course, which went down rather well. I’d say we could have made a little more though as I get the feeling that we all would have liked seconds! Not to worry though as we had a surprise waiting for pudding!
While we were having the lamb we were talking about foods and combinations we did and didn’t like when our friend Oli revealed that he didn’t like like fresh fruit along with sweet things. “Oh cr@p!” we both thought! What Oli didn’t know was that the cake I’d made him was decorated with loads of fresh fruit! Luckily he could take the fruit off.
Dean and went in the kitchen to put the candles on the cake while whispering about what had happened and hoping he wasn’t going to be embarrassed from what he’d said. We sang happy birthday to him and I very quickly said “you can take the fruit off if you like!” 😂
The cake went down really well and was very moist, the brownie texture works very well indeed. We also had some low fat vanilla ice cream with it which complimented it nicely. It’s funny how people are different and how we take it for granted that people have the same tastes! We had a little laugh about it and Oli very much enjoyed his birthday cake – just minus the fruit.
If you struggle to find raspberry curd in the supermarket you can get it online on Amazon or you can use raspberry jam if you prefer. The great thing about making a layered cake is that you can fill it with whatever you want – jams, curd, frostings, cream and many more.
TIP: To bake the different layers I used these rather handy tins.
If you make a great layered cake please share your flavours in the comments below!
Raspberry and Chocolate Brownie Layer Cake
Ingredients
- 300 g margarine/unsalted butter
- 225 g dark cooking chocolate good quality (I use Green and Blacks)
- 300 g caster sugar
- 6 eggs
- 1 tsp vanilla extract
- 105 g plain flour
- 32 g cocoa powder
- 300 ml double cream
- 1 jar raspberry curd
- 1 punnet raspberries
- 1 punnet strawberries
- 1 tbsp icing sugar
Instructions
- Preheat the oven to 180°C / 350°F / gas 4. Prepare your tins – line and grease them well using butter. I use three 6 inch tins.
- Place the butter in a heatproof bowl along with the dark chocolate. Place a small amount of boiling water into a saucepan and rest the heatproof bowl with the butter and chocolate on top, then melt the contents on a low heat. You don’t want the water to boil. Once melted set aside.
- Add the sugar and eggs to your electric mixer then whisk for about two minutes until your mixture is slightly frothy.
- Pour the chocolate mixture into the bowl and whisk in for a few minutes until all of your mixture is all combined.
- Sift the flour and cocoa powder into your mixture and stir with a wooden spoon until your mixture is all combined.
- Put the mixture into the prepared lined tins. Pour the mixture out evenly. Carefully place the in the oven and bake for 20 minutes.
- Take your cakes out of the oven. To see if they are cooked place a metal skewer into the middle and it should come out clean. Leave the cakes to cool.
- While your cakes are cooling whip your double cream up.
- Once the cakes are cool alternate the layers with raspberry curd and double cream and place on top of each other.
- Decorate with fresh raspberries and strawberries then dust with icing sugar.
- Serve and enjoy!
Read next: 10 Delicious Cupcake Recipes That Will Blow Your Friends Away
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