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How to make Chocolate raspberry ripple cake

Yield = 8
Prep 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.