Swedish-cloud-cake

Chocolate & raspberry ‘cloud’ cake

A Swedish brownie-like cake with a gooey centre

By , 30 April 2018

(31 votes)

Chocolate & raspberry ‘cloud’ cake
  • 45 Mins

  • Serves: 10

  • Price: 25p per serving

Nutritional Info
Each 72g serving contains
  • Energy

    1075KJ

    257KCAL

    13%
  • Fat

    11.5g

    med

    16%
  • Saturates

    6.8g

    high

    34%
  • Sugars

    20.2g

    high

    22%
  • Salt

    0.05g

    low

    1%
of your reference intake.
Typical energy values per 100g: 1494kJ/357kcal.
Ingredients
  • 100g unsalted butter, plus extra to grease
  • 2 eggs
  • 200g golden caster sugar
  • 1tsp vanilla extract
  • 150g plain flour
  • 4tbsp cocoa powder, plus extra to dust
  • 80g raspberries, lightly crushed, plus extra, whole, to serve
Method
  • Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm round loose-bottomed cake tin.

  • Melt the butter in a pan over a medium heat, then set aside to cool.

  • In a large bowl, whisk together the eggs, caster sugar and vanilla extract until light, fluffy and doubled in size – this can take up to 5 mins.

  • Sieve the flour and cocoa powder into the egg mixture. Fold together with the melted butter until the batter is an even colour. Add the crushed raspberries and stir once.

  • Transfer the mixture to the cake tin and bake for 22-24 mins until the top is cracked and the middle slightly gooey. Allow to cool in the tin before transferring to a serving dish.

  • To serve, dust with cocoa powder and top with the whole raspberries.