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Chocolate raspberry ripple cake Recipe |
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Ingredients (serves 8)
125g fresh or frozen raspberries
370g packet rich chocolate cake mix
2 eggs
1/2 cup sour cream
2 tablespoons milk
cocoa powder, to serve
Method
Preheat oven to 180°C. Grease and line a 20cm (base) round cake pan.
Mash raspberries with a fork. Set aside.
Using an electric mixer, beat cake mix, eggs, sour cream and milk until just combined. Increase speed to medium and beat for 2 minutes.
Spoon mixture into prepared cake pan. Drop spoonfuls of raspberries over cake. Using a knife, swirl berries through mixture.
Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Turn onto a wire rack. Dust with cocoa to serve. |
