Chocolate & raspberry zebra cake

Chocolate & raspberry zebra cake

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 40 mins Cook: 1 hr, 5 mins

More effort

Makes a 22cm round cake
Childhood favourite, the marble cake, gets an update where precision results in a uniformly stripy sponge

Nutrition and extra info

  • Freeze sponge before decorating

Nutrition: per serving (12)

  • kcal700
  • fat41g
  • saturates11g
  • carbs73g
  • sugars40g
  • fibre2g
  • protein10g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • vegetable oil, for greasing

For the raspberry sponge

  • 150ml pot raspberry yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 150ml vegetable oil
  • 100g frozen raspberry, defrosted
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 200g self-raising flour, plus an extra 5 tbsp
  • 140g caster sugar
  • 2 large eggs
  • artificial pink food colouring

For the chocolate sponge

  • 200g self-raising flour
  • 140g caster sugar
  • 3 tbsp cocoa powder
  • 2 large eggs
  • 150ml pot natural yogurt
  • 150ml vegetable oil
  • ½ tsp vanilla extract

To decorate

  • 200ml pot double cream
  • 100g seedless raspberry jam
  • 100g bar dark chocolate, roughly chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

Method

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

  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.

  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.

  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.

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
smith_gen
3rd Jan, 2013
3.05
I made this impressive looking cake for a birthday/New Years Eve party. The recipe was fairly straight forward to follow, and the new technique, to get the zebra stripes, was fun (if a bit messy!). It certainly looked like the picture, and I was pretty happy. But...unfortunately not impressed with the flavour...:-( The cake was just a bit 'blurgh' with no real flavour. Quite dry too...though I guess it could have been in the oven a fraction too long. I do a lot of baking, and always get loads of positive comments for my cakes...this one didn't even raise a mmmm and I was left a bit disappointed... I'd still be tempted to try it again with different flavours and colours though, just to see...:-)

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.