New Combination With Bursting Taste and Real Visual Stunner! – Chocolate Zebra Cake with Raspberry Jam Recipe
This chocolate and vanilla cake, which can be created in a zebra or marbled pattern, is known to everyone, and the taste is likely to bring back memories of childhood for many of us. Zebra cake is always a tasty treat.
Trying to recreate the taste I was familiar with, and re-new the traditional zebra cake, I gathered more recipes and finally decided on this list of ingreďïents and changed some of the quantities. I’m gonna make a surprise by adding raspberry flavor into this cake.
If you want to impress some guests, or perhaps yourself, with your baking skílls, this recipe is ideal. This delectable Chocolate & Raspberry Zebra Cake will be delighting your guests with its unique ṩẗŕïṗey interior! It’s also quite simple to make; all you have to do is pour blobs of batter on top of each other before baking to achieve the effect. I covered the cake in a thick chocolate buttercream and stuffed it with a sweet raspberry jam. The Zebra Cake with Raspberry now is one masterpiece. The real visual stunner happens when you cut into it and reveal the whirls and swirls of beautiful batter. Get ready to wow!
This fun Zebra Cake is perfect for sharing!
Fresh raspberries and dark chocolate shavings on top complete the cake and give it a pretty finish! You can serve this zebra cake as it is with milk or coffee or can also make a chocolate glaze on top for a more sophisticated look.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 14
INGREDIENTS
For The Pink Sponge:
3 large Eggs
175 g Butter or baking spread
175 g Self raising flour
1 tsp Vanilla extract
175 g Caster sugar
Pink food coloring
For The Chocolate Sponge:
3 large Eggs
25 g Cocoa powder
1 tbsp Milk
175 g Butter or baking spread
175 g Caster sugar
150 g Self raising flour
For the chocolate buttercream:
50 g Cocoa powder
1 ½ tbsp Milk
200 g Butter or baking spread
350 g Icing sugar
For decoration & filling:
Dark chocolate curls/shavings
Half a jar of Raspberry jam
Fresh raspberries
INSTRUCTIONS
For the Cake:
Preheat the oven to 160°C Fan/180°C/350°F/Gas Mark 4 and grease and line two 8-inch cake pans.
Make both sponges in separate dishes at the same time.
Combine the butter and caster sugar for each sponge, ideally mix with an electric mixer.
For the pink sponge: Whisk well together the eggs and vanilla essence. Then mix in the self-rising flour, followed by the pink food coloring until you achieve the desired tint.
For the chocolate sponge: Whisk well together the eggs and milk. Mix in the self-rising flour, cocoa powder, and milk.
Beat until you have two bowls of well mixed cake batters.
Pour alternate spoonfuls of batter into the 2 cake tins, place each spoonful on top of the one before it. Repeat until all of the batter has been utilized. While the batter will spread out and fill the tin as you pour it in, you can give it a gentle shake to help it along.
Bake for 30 minutes in the oven, or until a skewer inserted in the center comes out clean. Allow to cool completely in the tins or on cooling racks.
For the Chocolate Buttercream:
Combine the butter, cocoa powder, and icing sugar to make the chocolate buttercream. When it begins to come together, add the milk and continue to mix until smooth. This is recommended to be done with an electric hand whisk, but you may alternatively mix it by hand using a spoon.
To finish the Cake:
If the cakes have a domed top, use a cake leveler to level them out.
Place one of the sponges on your cake stand and use a piping bag fitted with a round nozzle to pipe a circle of buttercream blobs around the perimeter, then fill the center with raspberry jam. If you like, you can just fill the middle with raspberry jam.
Place the second sponge on top and cover with chocolate buttercream. Around the border, pipe another circle of chocolate buttercream blobs and top with fresh raspberries. Shave dark chocolate into the center with a vegetable peeler, or you can use store-bought chocolate curls or sprinkles.
RECIPE NOTES:
In an airtight container, this cake can be kept in the fridge for 3 to 4 days. If you want to freeze this cake, cover it unfrosted in plastic wrap and aluminum foil and store it in the freezer, it should last for up to 3 months. Remove when using, and let the cake defrost overnight. Enjoy!
