Birthday Cake Ideas | Melissa's

Raspberry Jam Chocolate Cake

Serves
10-12
Prep time
15min
Cook time
30-40min

Ingredients

Cake
450g flour
700g castor sugar
170g cocoa
3 tsp baking powder
3 tsp bicarb
4 eggs
500ml milk
250ml Melissa's Everyday Cooking Olive Oil
4tsp vanilla essence
500ml boiling water
Icing
750g butter
2 cups icing sugar
340g Melissa’s Raspberry Jam
Topping
½ cup pomegranate or raspberries seeds, when in season

Method

Cake
  1. Pre-heat the oven to 180°C.
  2. Mix all the ingredients except for the boiling water.
  3. Once mixed well, add the boiling water and mix well again.
  4. Butter two round cake tins.
  5. Equally, divide the cake mixture into two round cake tins and bake for 30-40min until cooked.
  6. Set aside to cool down.
Icing
  1. Whip the butter for about 5min until white and airy.
  2. Slowly whisk in the icing sugar and raspberry jam.
Assemble
  1. Ice both layers of the cake with the icing and stack on top of each other.
  2. Cover the rest of the cake with the icing all around. Tip: keep your spatula in warm water.
  3. Top with pomegranate or raspberries seeds.