Chocolate Raspberry Zebra Cake
by Pierce Abernathy • featured in 5 Recipes For All Raspberry Lovers
Ingredients
for 8 servings
Base Batter
-
2 cups flour (250 g) -
1 cup sugar (200 g) -
1 tablespoon baking powder -
1 teaspoon salt - 4 eggs
-
1 cup vegetable oil (240 mL) -
1 teaspoon vanilla extract -
1 cup milk (240 mL)
Chocolate Batter
- ½ base batter
-
¼ cup cocoa powder (30 g)
Raspberry Batter
- ½ base batter
-
½ cup raspberry jam (165 g) -
1 teaspoon raspberry extract, optional -
1 teaspoon red food coloring, optional
Chocolate Ganache
-
2 cups heavy cream (480 mL) -
1 ½ cups chocolate chips (265 g)
Garnish
- 20 raspberries
- powdered sugar
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Preparation
- In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt).
- In a second mixing bowl, combine the eggs and vegetable oil.
- Add the wet mix to the dry mix, stirring constantly until smooth.
- Preheat oven to 350˚F (180˚C).
- Add the milk, and vanilla extract, stir until evenly mixed and the consistency is a thick liquid.
- Evenly divide the batter into two separate bowls. Add the cocoa powder to the first bowl. Mix thoroughly.
- Add the raspberry jam to other. Mix thoroughly.
- In a greased 9-inch (23 cm) cake pan, alternate batters by placing ¼ cup (60 ml) of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings.
- Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, to make the ganache; in a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth.
- Let mix rest until consistency is thick and mix is cooled.
- Cool cake slightly, and then invert onto a wire rack to cool completely.
- Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all.
- Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.
- Enjoy!
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Tips
-
Katt Hryciw
I made this cake in two 8” pans instead of one 9” pan and there was enough batter. I also increased the chocolate chips from 1.5 to 2 cups, and there was more than enough ganache for the two cakes. It was a big hit!
6 months ago Helpful (25) -
Louisa Stokes
I make this cake all the time. Really good recipe
5 months ago Helpful (19) -
Maryam Y-d
The kids loved this shape and decoration.
6 months ago Helpful (19) -
aniboo
Definitely enough batter for 2 cakes. I would also recommend upping the amount raspberry jam as the flavor was kind of hidden with only 1/2 a cup. I also halved the ganache recipe and there was enough for one cake.
5 months ago Helpful (13)
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