Opinion

Jaci can indulge in a decadent chocolate raspberry cake

By Jaci Hicken

Nov 25, 2025

Jaci Hicken, our seasoned journalist and trained chef, shares her wealth of knowledge on growing, cooking and preserving homegrown produce. In this edition, Jaci is making chocolate raspberry cake from her stash of frozen raspberries.

The raspberry patch is almost netted, and fresh raspberries will start at my place next week.

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So it is time to cook as many different things as we can think of with raspberries.

This week, the flavoursome, bright red and juicy fruit is becoming a chocolate raspberry cake.

Chocolate raspberry cake is wonderfully versatile, allowing you to use either fresh or frozen raspberries.

If you are using frozen raspberries, remove them from the freezer the day before and allow them to defrost in the fridge overnight.

This dense, sticky, decadent cake is ideal as a dessert, topped with raspberries, and each slice is served with a dollop of double cream.

For a truly indulgent experience, consider heating a couple of spoonfuls of raspberry jam and drizzling it over the cake.

This extra touch of flavour will elevate your cake to a whole new level of indulgence, making it a dessert you'll be eager to share with your loved ones.

Don’t forget the cream! Photo by Jaci Hicken

Ingredients

170 grams of butter, softened
1 teaspoon of vanilla extract
150 grams of caster sugar
2 eggs
½ a teaspoon of baking powder
140 grams of plain flour
180 grams of cocoa powder
70 grams of almond meal
250 ml of milk
250 grams of fresh or frozen raspberries
Extra raspberries and double cream to serve

Method

Preheat your oven to 180°C or 170°C if fan forced. Line and grease a 20cm round cake tin.
Cream together the butter, vanilla and sugar until light and fluffy. Beat in one egg at a time.
Sift together the dry ingredients, baking powder, plain flour, cocoa powder and almond meal. Fold the dry ingredients into the butter mixture, followed by the milk.
Fold in the raspberries.
Fill the cake tin with the cake batter. Place in the oven for 45 minutes or until it shrinks away from the side of the pan