Any cake that combines fruit and chocolate is likely to be lovely and this is no exception. Not only does it have a great taste and texture, but it also looks impressive, especially when cut.

Serves: 10 – 12 slices

Time: 90 – 95 minutes + cooling & decorating

Level: Quite easy

Need: A 1kg/2lb loaf tin

Cake Ingredients

125g/4½oz raspberries (fresh or frozen*)
75g/2½oz white chocolate broken into small pieces for melting,
30ml/1fl oz milk (or cream)
175g/6oz Self raising flour
½tsp baking powder
¼tsp fine salt
150g/5oz softened unsalted butter, or baking spread
150g/5oz caster sugar
3 medium eggs, beaten
1tsp vanilla extract
A small amount of red food colouring (optional)
A few drops of raspberry extract/flavouring (optional)
75g/2½oz – 100g/3½oz raspberries (fresh or frozen*)
25g/1oz white chocolate chips or pieces

*NB Although you could use frozen raspberries, my preference is for fresh.

Topping/decorating Ingredients

50ml/1¾fl oz double cream
100g/3½oz – 125g/4½oz white chocolate, broken into small pieces
25g/1oz butter
75g/2½oz full fat cream cheese at room temperature
About 10 – 12 raspberries (use fresh ones to decorate, not frozen)

Method

1. Preheat oven to 180°C / fan 160°C / 350°F / gas 4.

2. Either grease & line the loaf tin, or insert a paper liner without greasing the tin.

3. Whizz the raspberries in a blender (or crush with a fork) then strain out the pips to create a thin puree.

4. Melt the chocolate with the milk (or cream) in a bain marie or carefully in the micro wave using short blasts and regular stirring. Set aside.

5. Into a large bowl, sift the flour, baking powder and salt then add the softened butter, sugar and eggs. Beat until everything is fully combined.

6. Put half the mixture in another bowl. Into one half stir in the melted chocolate and vanilla extract; into the other half stir in the raspberry puree and red food colouring*. To strengthen the flavour you could add in a few drops of raspberry extract/flavouring if you have any, but it’s not essential.

*NB You could dispense with the food colouring if you’re happy with the colour that your puree gives you. You probably won’t need all the puree; take care not to thin the cake mixture too much.

7. Place alternate “blobs” of each mixture into the tin. Add in the rest of the raspberries, broken into halves, plus the white chocolate chips. Gently swirl the two mixes together with a chopstick or similar instrument. Don’t overdo this or the two shades will blend into one.

8. Bake for 60 – 70 minutes. Cool in the tin for about 15 – 20 minutes then carefully turn out onto a wire rack.

9. To make the topping, heat the double cream to almost boiling and pour it over the chocolate and butter in a non-metal bowl*. Stir to mix well, then add in the cream cheese and beat vigorously until smooth. If necessary place in the fridge for 30 minutes to firm up, then spoon or pipe it over the cooled cake and add the raspberries.

*NB If the cream doesn’t fully melt the chocolate then pop the mixture into a micro-wave for a few seconds.

I hope you enjoy this lovely cake. If you want more loaf cake recipes click this link. Meanwhile, here are some other cakes that I’m confident you’ll enjoy too and I’d love you to try them:

Walnut and Ginger Carrot Cake