Chocolate raspberry ripple cake
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How to make Chocolate raspberry ripple cake
Yield = 8Prep time: 0:10
Cook time: 0:45
Total time: 0:55
Ingredients
- 125g fresh raspberries or frozen raspberries
- 370g packet rich chocolate cake mix
- 2 eggs
- 1/2 cup sour cream
- 2 tablespoons milk
- cocoa powder, to serve
Method
- Step 1 Preheat oven to 180°C. Grease and line a 20cm (base) round cake pan.
- Step 2 Mash raspberries with a fork. Set aside.
- Step 3 Using an electric mixer, beat cake mix, eggs, sour cream and milk until just combined. Increase speed to medium and beat for 2 minutes.
- Step 4 Spoon mixture into prepared cake pan. Drop spoonfuls of raspberries over cake. Using a knife, swirl berries through mixture.
- Step 5 Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Turn onto a wire rack. Dust with cocoa to serve.
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