Raspberry & chocolate cake

Name: Raspberry & chocolate cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 150 g pack Waitrose No.1 Speciality Raspberries, plus extra to serve; 150 g golden caster sugar, plus 1 tbsp extra for the raspberry purée; 1 tsp lemon juice; 125 g Essential Unsalted Butter, melted, plus extra for greasing; 3 Waitrose medium British Blacktail Eggs; 125 g Essential Soured Cream, plus extra to serve; 180 g Essential Self Raising Flour; ½ tsp fine salt; ½ tsp bicarbonate of soda; 75 g dark chocolate chips or chunks

A beautifully squidgy cake marbled with tart raspberry purée, studded with dark chocolate chunks and topped with fresh raspberries.

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Vegetarian

Serves8
CourseCake
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins
Pluscooling

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Ingredients

150g pack Waitrose No.1 Speciality Raspberries, plus extra to serve
150g golden caster sugar, plus 1 tbsp extra for the raspberry purée
1 tsp lemon juice
125g Essential Unsalted Butter, melted, plus extra for greasing
3 Waitrose medium British Blacktail Eggs
125g Essential Soured Cream, plus extra to serve
180g Essential Self Raising Flour
½ tsp fine salt
½ tsp bicarbonate of soda
75g dark chocolate chips or chunks

Method

Put the raspberries in a small saucepan with 1 tbsp sugar and the lemon juice. Heat and gently mash with a fork, then simmer over a medium-low heat until you have a jammy mixture (about 5 minutes, but timings will vary depending on your raspberries, so keep a close eye on the pan). Set aside to cool.
Preheat the oven to 180°C, gas mark 4; grease and line a 900g loaf tin with baking parchment. In a large mixing bowl, use a large hand whisk to beat together the eggs and 150g sugar until combined. Whisk in the soured cream and melted butter. Finally, whisk in the flour, salt and bicarbonate of soda until combined.
Tip ½ of the cake batter into the tin and dot ½ of the raspberry mixture over the top, swirling it into the batter with a knife. Scatter over ½ of the chocolate. Pour over the remaining cake batter, swirl in the remaining raspberry mixture and scatter over the remaining chocolate. Bake for 45-55 minutes or until a skewer inserted into the centre comes out clean (cover loosely with foil if it browns too much during baking). Cool in the tin, turn out, then serve with extra soured cream and fresh raspberries scattered over.