Chocolate & Raspberry Zebra Cake


I often browse the internet for recipes and save a few I like the look of for ‘later’, if this later ever comes or when it may be is always uncertain! Sadly, some recipes do get forgotten, and this is one of those recipes. I stumbled across this Chocolate & Raspberry Zebra Cake in my bookmarks and decided to make it the very same day. The flavours sounded delicious, and the stripey effect looked really cool! I have made marble cakes before, so I decided if I was unable to create the zebra stripes, I would just re-name it to a marble cake! Thankfully, I managed it, and it was much simpler than I thought…

I started by making the ganache topping for the cake as it takes a while to set. I heated up 200ml double cream and 100g seedless raspberry jam until almost boiled and the jam was well melted into the cream.

I took it off the heat and put in 100g dark chocolate. I stirred it in as it melted. I left the ganache on the window sill to cool and solidify. This takes a couple of hours. When it had fully cooled, I put it in the fridge to chill.

To make the rapsberry sponge, first I used a blender to mix together 150ml raspberry yoghurt, 125g raspberries (one punnet), and 150ml sunflower oil (you can also use vegetable oil). When it was blended well I sieved the mixture to get rid of the raspberry seeds.

I put 300ml of the rapsberry mixture I made into a bowl and added 140g caster sugar and 2 large eggs. I whisked well. I then folded in 200g self raising flour, and added some red food colouring. I used Sugarflair Christmas Red. The pink created naturally by the raspberries dulls down when you add the flour, adding the food colouring keeps it strong and still vibrant once the cake is baked.

To make the chocolate sponge, I mixed together 140g caster sugar, 150ml vanilla yoghurt (you can also use natural yoghurt and 1/2 tsp vanilla extract) and 150ml sunflower oil (you can also use vegetable oil). I then added 2 eggs and whisked well. Finally I folded in 200g self raising flour and 3 tbsp cocoa powder.

Using two large ladles I layered up spoonfuls of the mixture into a 22cm cake tin. You can use piping bags if you want to be ultra precise. Start in the middle of the cake tin with a blob of mixture, then directly of top of it, add a blob of the other mixture. Keep going, alternating each mixture, until the mixture runs out. The cake will naturally spread to the edges of the tin.

Put the mixture in the oven straight away. I baked on 180C/F/Gas Mark for one hour, but it still wasn’t done, so I turned the oven down to 160C, gave the cake a baking paper “hat” to stop it from burning and gave it another 30-40 minutes. It was finally done!

The recipe I followed said the cake would crack, but this big risen section in the middle was a bit of a concern…!

Thankfully, after an overnight cool, it sank back in.

I spread the ganache over the cake, then sliced immediately to check out if the pattern had worked!

And it had! I was so pleased. I think the effect looks really cool, and it could be done with lots of different flavours and colours. I found the flavours quite different and unusual at first. I very rarely make cakes that use oil instead of butter and I don’t think I’ve ever made one with yoghurt in before. The raspberry jam and dark chocolate ganache was also a new flavour for me. It was definitely a grower, and my second slice was definitely nicer than my first. After thorough taste testing by both myself and my colleagues, I can confirm that we all loved it!

Recipe (slightly) adapted from BBC Good Food.

6 comments / Add your comment below

  1. Oh. My. God. This looks incredible! It literally combines everything I love the most about cake! And raspberry jam in the ganache! Just wow.
    I hope you have every success with the Bake Sale honey 🙂 x

    1. The recipe said it would crack, I just wasn't expecting it to crack quite so much! Was relieved when it sank back and the ganache was the perfect delicious addition 🙂

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