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  • vegetable oil
    for greasing

For the raspberry sponge

For the chocolate sponge

To decorate

Nutrition: per serving (12)

  • kcal700
  • fat41g
  • saturates11g
  • carbs73g
  • sugars40g
  • fibre2g
  • protein10g
  • salt0.7g
    low

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Grease and line the base of a deep 22cm round cake tin with baking parchment.

  • step 2

    To make the raspberry sponge, put the yogurt, oil and raspberries in a food processor or blender, and whizz until well blended. Sieve, to remove the seeds, into a measuring jug, until you reach 300ml. Discard the rest.

  • step 3

    From now, make the 2 cakes simultaneously. In 2 mixing bowls, separately mix the dry ingredients, plus a pinch of salt, for the raspberry and chocolate sponges. Crack in the eggs, then add the yogurt, oil and vanilla extract to the chocolate one, and the measured raspberry mixture to the other. Beat each with an electric whisk until smooth, cleaning whisks between bowls. Quickly stir some pink food colouring into the raspberry batter, to give a strong colour – a good cherry pink works well.

  • step 4

    Sit the cake tin in front of you and a bowl of cake batter to each side – you need to work quickly and smoothly for the next bit, so make sure your oven is hot and racks are in the right place. Using 2 x ½ cup measurers, or 2 similar ladles or serving spoons, spoon 1 measure (about 150ml) of the chocolate batter into the very centre of the prepared cake tin. Don’t wait for it to settle or spread, quickly top with the same measure of raspberry mixture, right in the middle (see Secrets of success, below). Repeat alternating batters, without pausing, until all the mixes are finished, then put straight in the oven.

  • step 5

    Bake for 1 hr until a skewer poked into the middle comes out clean – keep an eye on it though, you may want to loosely cover with parchment after 45 mins if the cake is looking dark (the top will be cracked). Cool in the tin.

  • step 6

    To decorate, put the cream and raspberry jam in a pan, and bring nearly to the boil, stirring to melt the jam. Take off the heat, tip in the chocolate and leave until melted. Stir together until smooth. When thick enough to spread, remove the cake from the tin and swirl the chocolate icing all over the top.

RECIPE TIPS
CONSISTENCY IS KEY!

The batters have to be as similar in consistency as possible - so if too much colouring loosens one, either thicken it with a tablespoon of flour or add a splash of milk to the other to compensate.

SECRETS OF SUCCESS

Speed is the key, so don’t be afraid to

sacrifice a little accuracy when filling the

tin. The slower you dollop in the batters,

the more chance they’ll have to spread,

and you might end up with a stack of

pancakes rather than a swirly zebra!

Recipe from Good Food magazine, January 2013

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Comments, questions and tips (26)

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Overall rating

A star rating of 3.5 out of 5.17 ratings
Helen Rutherford 1 avatar

Helen Rutherford 1

A star rating of 1 out of 5.

the texture was horrible and came out like rubber even though I followed the recipe. it was very dense which I think occurred because of the yoghurt and the raspberry flavour didn't come through. do not recommend

Rob Griffiths 2 avatar

Rob Griffiths 2

A star rating of 5 out of 5.

Made this cake for the first time for a friends birthday. Everyone enjoyed it. Not sure how it's gone so wrong for the folk who didn't enjoy it on the reviews. I guess it's a matter of taste and preference and things can go wrong here and there. I followed the recipe and it turned out moist,…

cmbailey1973@googlemail.com

A star rating of 4 out of 5.

Having read some of the reviews I approached this recipe with some trepidation. But I'm pleased to say that it turned out very well, a delicious very moist cake that I'll make again.

akbaker

A star rating of 4 out of 5.

I added buttermilk to the chocolate batter to get the correct consistency and it make for a wonderful and moist crumb. It was delicious and very flavorful. It did take a little longer to cook than the recipe calls for so allow for extra time.

kathleen-rose avatar

kathleen-rose

I had all the ingredients ready for this before I noticed the comments from others, or I wouldn’t have gone ahead and made it. I wish I had made something else. The cake is a strange gloopy texture when being mixed, which did not bode well with me, and it was a horrible chewy cake, uncooked in the…

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