CHRISTMAS OFFER Subscribe for £25 today CLICK HERE

National Cake Week recipe - chocolate & raspberry gateau

PUBLISHED: 11:17 24 September 2015 | UPDATED: 11:17 24 September 2015

© 2015, Photopia Photography

If you are looking for a recipe to enjoy for National Cake Week (5-11 October), this recipe from Doves Farm is the perfect teatime treat

The secret ingredient is Potato Flour (£1.49 - 150g available at independent health food stores nationwide, Ocado and at which is gluten free and is used widely in Scandinavian baking. This stunning gateau has a beautiful light sponge, courtesy of the Potato Flour, and the chocolate and raspberries are a winning combination.


Ingredients (for the sponge)

• 75g Potato Flour

• 25g Cocoa

• 2tsp Baking Powder

• 3 Eggs

• 100g Caster Sugar

• 300g Raspberries

Ingredients (for the filling & topping)

• 75g White Chocolate

• 150ml Double Cream

• 1tbsp Caster Sugar

• 75g Plain Chocolate

• 15g Butter

• ½ tsp Icing Sugar


• 2x8”/20cm round loose bottom tins


To make the sponge

• Put the flour, cocoa and baking powder into a bowl. Set aside.

• Separate the eggs and beat the whites until stiff. Beat in the sugar a spoonful at a time.

• In another bowl, beat the yolks until they thicken slightly. Fold the yolk into the egg white with a metal spoon.

• Sieve half of the dry ingredients into the bowl and mix using a cutting and folding action with the metal spoon. Next sieve in the remaining flour and fold in.

• Divide the mixture between two parchment-lined 20cm/8” round loose bottom cake tins. Smooth the tops and bake in a pre-heated oven for 35 minutes.

• Remove from oven and cool for 10 minutes then remove the cake from the tins.

To make the filling

• Whip half the cream until thick. Meanwhile, melt the white chocolate for 40 seconds in a microwave then stir this into the whipped cream. Spread over one half of the cake, then sandwich the other half on top.

To make the topping

• Heat the remaining cream, the sugar and the butter and stir until just boiling. Add the plain chocolate and stir until melted, then leave to cool for 5 minutes. Spread over the top of the cake and press the raspberries into the warm chocolate topping. Dust the raspberries with the icing sugar using a sieve.


More information

• Temperature & cooking time: 180°C/Fan 160°C/350°F/Gas 4 for 35 minutes.

• Dietary status: Without Gluten, Without Nuts, Without Soya.

• Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.



5 sweet dishes you would need to know if Bake Off was in the Downton Abbey era - If The Great British Bake Off was taking place at Downton Abbey and Mrs Patmore was one of the judges she would expect bakers to be able to master these 5 bakes, all of which have featured in the show, and be able to serve them to guests at the Abbey. But would the Mary Berry of the early 20th century be a forgiving judge…?

Recipe: Hot chocolate tart, lemon curd ice cream and salted caramel popcorn - Crumbly pastry, rich chocolate and zesty lemon - whether a dinner party dessert or a luxurious treat for chocoholics, this tart is a winner!

Shop with us at Great British Life

More from Baking

Tuesday, August 15, 2017

Whether you have strawberry or raspberry jam on your scones, or prefer Earl Grey to English breakfast tea - we've found 12 of the best tearooms that Devon has to offer

Read more

Most Read

Most Read

Latest from the Berkshire Life