It was late Sunday afternoon and I suddenly remembered that I had promised a work colleague I would bring some freshly baked cake into work on Monday. I hadn’t managed to go shopping and the supermarket was about to shut so had to use my imagination and thumb through a couple of cookbooks.
In the end, I came across one of Nigella’s recipes featured in ‘How to be a Domestic Goddess’ and adapted it a bit
Chocolate and Raspberry Cake
125g butter/margarine suitable for baking
100g dark chocolate broken into pieces
150g caster sugar
A pinch of salt
2 eggs, beaten
150g self-raising flour
50g white chocolate chips
20cm Springform tin
Preheat your oven to 180C and butter your cake tin.
In a saucepan, melt your butter. Just before it has all melted, stir in the chocolate and take off the heat. Mix until all the chocolate has melted and the mixture has combined.
In a bowl, measure out the jam, sugar, salt and eggs. Add the chocolate mix to the bowl and stir until all ingredients are combined.
Beat in the self-raising flour in batches.
Finally, stir in the white chocolate and transfer into the cake tin.
Bake for 50 minutes or until a skewer stuck into the middle of the cake comes out clean. Leave in the tin for 10 minutes or so before turning out onto a wire rack
Easy peasy! A very moist and delicious cake just from a few store cupboard ingredients. It may not look that fancy but I think the proof is in the eating!
P.S – After all of that, I remembered my colleague cannot eat chocolate!!! Looks like I will be doing some more baking next weekend….any excuse hey!!