There are some food combinations that just undeniably work: tomato and basil, salmon and dill, goats cheese and figs, lamb and mint, and so it goes on. In my books, chocolate and fruit are one of these matches made in heaven. I’ve been seeing punnets of really plump, dark raspberries in the shops lately and find them utterly irresistible. After a fruitful (seewhatIdidthere) trip to the greengrocers on Sunday morning, I spent Sunday afternoon whipping up some treats for an afternoon tea catch-up with some of my very favourite ladies. Of course there had to be chocolate included in the spread somewhere, and so the chocolate-raspberry loaf was born.
If raspberries aren’t really to your taste (although we may have to have a little falling out if this is the case) or if you can’t get your paws on any, then this recipe would definitely be easy to adapt. Try candied orange peel folded through the sponge mix and orange zest in the icing. Or dried cherries and a splash of Kirsch. Or freeze-dried strawberries in the sponge and strawberry puree whisked through the icing. If the idea of fruit anywhere near your chocolate is an insult, then just leave the offending ingredients out for an unadulterated chocolate hit. A table spoon or two of cocoa powder in the icing might be more up your street. Whatever you decide, the underlying recipe is ridiculously easy – we’re using the “all-in-one” method where all the ingredients are whisked together in one go. No creaming, no risk of egg-curdling, no sifting. Convinced? Ready, set, let’s go!
140g butter, softened
180g plain flour
20g cocoa powder
3 tsp baking powder
200g caster sugar
3 large eggs
6 tbsp milk
3 tbsp freeze-dried raspberries
125g butter, softened
250g icing sugar
1 tsp vanilla extract
1 tbsp milk
100g fresh raspberries
1. Preheat the oven to 160C fan/180C/gas Mark 4. Butter a loaf tin and line with baking parchment. Leaving some excess paper hanging over the long sides makes it easier to lift the cake out after baking.
2. Place the butter, flour, cocoa powder, baking powder, caster sugar, eggs and milk in a large bowl. Using a hand whisk or wooden spoon mix the ingredients together for a few minutes until they are fully combined and the mixture has a light, aerated texture.
3. Gently fold the freeze-dried raspberries through the cake batter. Try not to over-mix as you will lose some of the air that you whisked in at the previous step.
4. Spoon the mixture into the loaf tin and smooth flat with the back of a spoon.
5. Bake for 50 minutes, or until the cake is dark brown and a knife or cake tester comes out the centre of the cake clean. Lift out of the loaf tin and place on a wire rack to cool.
6. Whisk the softened butter together with the icing sugar for 5 minutes. A good tip here is to cover the bowl with a large tea towel to stop every surface in your kitchen becoming dusted in powdered sugar.
7. Add the vanilla extract and milk, and continue whisking for a few more minutes. Finally add the fresh raspberries and whisk until evenly combined.
8. Ice the top of the cooled loaf with a generous layer of raspberry icing.
This cake is super light and fluffy in texture, and the icing is a perfect mix of butter-icing sweetness and sharp raspberry flavour. It is at its peak eaten on the day of baking, but will keep well for another couple of days in an airtight container. Serve with tea or a large glass of ice-cold milk. Lovely.