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Chocolate & Raspberry cake

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Chocolate & Raspberry cake


250g plain flour

125g caster sugar

1 tbsp. baking powder

4 eggs

230ml olive oil

230ml milk

1 tsp vanilla extract

30g cocoa powder

50g Raspberry jam

150g dark chocolate

220ml Langage Farm double cream


Place flour, sugar and baking powder in a bowl and mix.  Beat eggs and olive oil together in a separate bowl.  Slowly add the eggs mixture to the dry mixture and mix together well.  Add milk and vanilla and mix together.

Place half the mixture in separate bowl.  Add cocoa powder to one half of the mixture and add the jam to the other half.  Mix both well.

Grease a round baking tin.  Add one spoon at a time of each mixture in to the middle of the baking tin.  Continue until you have all the mixture in the tin (should have circles of brown and purple throughout).  Place the tin in a preheated oven at 175ºC for 30 – 35 mins.  Take cake out and cool on a rack.

Heat Langage Farm double cream in a pan and add dark chocolate.  Stir continuously until all the chocolate has melted.  Pour chocolate mixture over the cake and decorate with grated chocolate.  Leave to chill in fridge for a couple of hours.

Enjoy the cake with some Langage Farm double cream and raspberries or on it’s own – delicious!

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