The raspberry patch is almost netted, and fresh raspberries will start at my place next week.

So it is time to cook as many different things as we can think of with raspberries.

This week, the flavoursome, bright red and juicy fruit is becoming a chocolate raspberry cake.

Chocolate raspberry cake is wonderfully versatile, allowing you to use either fresh or frozen raspberries.

If you are using frozen raspberries, remove them from the freezer the day before and allow them to defrost in the fridge overnight.

This dense, sticky, decadent cake is ideal as a dessert, topped with raspberries, and each slice is served with a dollop of double cream.

For a truly indulgent experience, consider heating a couple of spoonfuls of raspberry jam and drizzling it over the cake.

This extra touch of flavour will elevate your cake to a whole new level of indulgence, making it a dessert you'll be eager to share with your loved ones.

Ingredients

Method

Due to its high cocoa content and almond meal, this cake will have a dense, sticky texture, which is part of its unique appeal.

If watching a cake being baked is more your thing, follow along with the chocolate raspberry cake at the Riverine Herald.

Jaci is about to move on from raspberries to strawberries.

If you have something you want Jaci to cook with strawberries, as the season is just about to start, share it with her at jaci.hicken@mmg.com.au

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Monday, 1st December 2025

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