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Chocolate raspberry ripple cake
Chocolate raspberry ripple cake
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Indulge in a decadent raspberry ripple cake with minimal effort for a luxurious cafe experience at home.
Ingredients:
  • 125g fresh raspberries or frozen raspberries
  • 370g packet rich chocolate cake mix
  • 117.50 gm sour cream
  • 41.20 gm milk
  • cocoa powder, to serve
Instructions:
  • Preheat your oven to 180°C and prepare a 20cm round cake pan by greasing and lining the base.
  • Crush raspberries with a fork, then set them aside.
  • With an electric mixer, combine cake mix, eggs, sour cream, and milk until just mixed. Increase speed to medium and beat for 2 minutes until smooth.
  • Pour the batter into the greased cake pan. Top the batter with raspberries and gently swirl them into the mixture using a knife.
  • Bake for 40 to 45 minutes or until a skewer comes out clean. Let it cool in the pan for 10 minutes, then turn it onto a wire rack. Dust with cocoa before serving.

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