Raspberry chocolate cakes
11/1/2009
Serves 12
Ingredients
| 125 g | Butter, softened |
| ½ cup | Caster sugar |
| ⅓ cup | Icing sugar, sifted |
| 2 | Eggs |
| 1 tsp | Vanilla essence/extract |
| ¼ cup | Raspberry jam |
| ¾ cup | Milk |
| 1 cup | Self raising flour |
| ½ cup | Cocoa powder |
| 1 tsp | Baking soda |
| 2 cups | Frozen raspberries, or fresh |
| 1 to dust | Cocoa powder |
Directions
- Heat oven to 160 degC fan bake. Grease 12 individual cupcake or muffin tins.
- Place butter and sugars in a bowl and beat with an electric mixer until pale and creamy. Beat in the eggs, one at a time. Then beat in the vanilla and jam, followed by the milk.
- Sift the flour, cocoa and baking soda over the creamed mixture and stir to combine. Stir in 1 cup of the raspberries.
- Spoon mixture into prepared tins. Bake for 30 minutes or until a skewer inserted in the centre of one comes out clean. Turn out onto a wire rack to cool. Serve topped with extra berries and dusted with cocoa powder.
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