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    Chocolate & Raspberry Zebra Cake

    04/05/2013 by thebakingexplorer 6 Comments

    Chocolate & Raspberry Zebra Cake
    Jump to Recipe Print Recipe

    This delicious Chocolate & Raspberry Zebra Cake is the perfect way to end a meal and delight your guests with it's fun stripey inside! It's so easy to make too, you just spoon blobs of the batter on top of each other before baking and that's all it takes to create the effect. I've smothered the cake with a rich chocolate buttercream, and added a fruity raspberry jam inside. Fresh raspberries and dark chocolate shavings on top complete the cake and give it a pretty finish!

    How to make Chocolate & Raspberry Zebra Cake...

    I made the sponges the same time in separate bowls. First I creamed the butter and sugar together, then I added eggs and milk to the chocolate sponge bowl, and eggs and vanilla to the pink sponge bowl.

    Then I added self raising flour and pink food colouring to the pink sponge bowl and whisked well. To the chocolate sponge bowl I added self raising flour, cocoa powder and milk and whisked well.

    I spooned the batter in alternating colours into the lined cake tin, I gave them a shake when I was done to spread the mixture out.

    They baked for 30 minutes until golden, I left them to cool fully.

    I made a chocolate buttercream by mixing butter, icing sugar, cocoa powder and milk together until smooth.

    Using a piping bag with a circular nozzle I piped a ring of buttercream around the bottom layer, then filled the middle with raspberry jam.

    Then I added the second sponge, smoothed buttercream over the top and did another ring of buttercream 'blobs' which I topped with raspberries.

    Chocolate & Raspberry Zebra Cake

    I used a vegetable peeler to shave some dark chocolate in the centre and the Chocolate & Raspberry Zebra Cake was done!

    Chocolate & Raspberry Zebra Cake

    I thought it looked so effective and pretty even before it was cut.

    Chocolate & Raspberry Zebra Cake

    Of course the real effect is inside the Chocolate & Raspberry Zebra Cake, when you cut it to reveal the fab stripey centre! The buttercream is so delicious and rich, and the jam and fresh raspberries are so yummy alongside it.

    Recommended equipment & ingredients*

    8" cake tins Mixing bowls Cooling rack
    Kitchen scales Piping bags Electric hand mixer
    Pink food colouring Round piping nozzle

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Chocolate & Raspberry Zebra Cake

    Chocolate & Raspberry Zebra Cake

    Chocolate and raspberry marble cake with chocolate buttercream and raspberry jam
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cake
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 14
    Author: thebakingexplorer

    Ingredients

    For the pink sponge

    • 175 g Butter or baking spread
    • 175 g Caster sugar
    • 3 Eggs large
    • 175 g Self raising flour
    • 1 tsp Vanilla extract
    • Pink food colouring I use Pro Gel

    For the chocolate sponge

    • 175 g Butter or baking spread
    • 175 g Caster sugar
    • 3 Eggs large
    • 150 g Self raising flour
    • 25 g Cocoa powder
    • 1 tbsp Milk

    For the chocolate buttercream

    • 200 g Butter or baking spread
    • 350 g Icing sugar
    • 50 g Cocoa powder
    • 1 ½ tbsp Milk

    For decoration & filling

    • Fresh raspberries
    • Dark chocolate curls/shavings
    • Half a jar of Raspberry jam
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins
    • Make both the sponges at the same time in different bowls
    • For both sponges mix the butter and caster sugar together, ideally using an electric mixer
    • For the pink sponge add the eggs and vanilla extract, and whisk well
    • For the chocolate sponge add the eggs and milk, and whisk well
    • For the pink sponge, add the self raising flour and mix in, then add the pink food colouring until you get the desired shade
    • For the chocolate sponge, add the self raising flour, cocoa powder and milk and mix in
    • Add the batter to the cake tins in alternate spoonfuls, place each spoonful on top of the previous one. Continue until all of the batter is used up. The batter will spread out and fill the tin as you add it, but you can give them a little shake if needed to encourage it
    • Bake them for 30 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
    • To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon
    • If the cakes have domed on top, level them off with a cake leveller
    • Put one of the sponges on your cake stand and pipe a circle of buttercream blobs around the edge using a piping bag fitted with a round nozzle, then fill the centre with raspberry jam. You can fill the middle with just the raspberry jam too if you prefer
    • Add the second sponge, and spread chocolate buttercream all over the top
    • Pipe another circle of chocolate buttercream blobs around the edge and top them with the fresh raspberries
    • Use a vegetable peeler to shave dark chocolate into the centre, or use shop bought chocolate curls or sprinkles
    • Leftovers will keep in an airtight container for 2-3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 601kcal | Carbohydrates: 70g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 311mg | Potassium: 145mg | Fiber: 2g | Sugar: 50g | Vitamin A: 1088IU | Calcium: 34mg | Iron: 1mg

    Recipe inspired by BBC Good Food.

    If you like this, check out more of my Cake recipes!

    Chocolate & Raspberry Zebra Cake

    Pin for later!

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    Next Post: Coconut and Lime Loaf Cake »

    Reader Interactions

    Comments

    1. Victoria Lee

      May 04, 2013 at 4:43 pm

      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

      Reply
      • Kat Buckley

        May 08, 2013 at 8:29 pm

        Haha that's brilliant! Let me know if you try it! And thank you for the bake sale wishes 🙂

        Reply
    2. Susie @ Fold in the Flour

      May 05, 2013 at 8:34 am

      Chocolate and Raspberry go so well together, and I love the way you've got the stripes running through the cake. Looks gorgeous! 🙂

      Reply
      • Kat Buckley

        May 08, 2013 at 8:27 pm

        Thank you Susie! I was so glad the stripes worked out!

        Reply
    3. Miss C Flash

      May 06, 2013 at 4:11 pm

      I love how you covered the crack in the cake with luscious layers of chocolate ganache x

      Reply
      • Kat Buckley

        May 08, 2013 at 8:27 pm

        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 🙂

        Reply

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