1. Chocolate & Raspberry Cake by Kate Mew

    We love seeing photos of your cookery and baking at Great British Chefs.  Each weekend we ask you to upload photos into our Flickr group and we feature our favourites on our Facebook page. Last week Kate Mew’s picture of a yummy Chocolate & Raspberry Dessert Cake, she made for a charity bake was really popular. So many people asked for the recipe that Kate kindly shared it for our blog.  See the recipe here ….

    Photography & recipe by Kate Mew

    I like my cakes to be big so I use 2 lots of the mixture below and fill a 9inch sandwich tin with each quantity of mix.

    I mixed each half separately and fill a sandwich tin and then quickly mix the other half and fill the other tin. Both tins then go in the oven together.

    Chocolate Cake
    200g Caster Sugar
    200g Butter
    3 eggs – lightly beaten
    200g Self raising flour – sifted 
    1 tsp baking powder
    3 tbsp Cocoa Powder & 4 tbsp hot boiling water

    Mix the cocoa powder and water together to form a paste – leaving to cool slightly

    Cream together the sugar and butter until light and fluffy

    Add the eggs, cocoa paste and sifted flour and baking powder and mix in well

    Pour the mix into a lined 9inch sandwich tin.

    Repeat for the second tin

    When both tins are ready place in a preheated oven at approx 180C for around 20 -25 minutes or until springy to touch and a skewer comes out clean


    I use either Chocolate Butter Cream or Fresh Whipped Double Cream (this one has cream in)

    When the cakes are cool, sandwich together with filling.

    Chocolate Sauce Topping

    100g Butter
    100g Icing sugar
    100g Dark chocolate
    3 tbsp milk

    Place all the ingredients in a bowl, on a pan of simmering water and melt together.
    Once all the ingredients are melted together stir to give a thick glossy shine and allow to cool before you pour over the cake.

    Chocolate Dessert Cake

    While the topping is still setting I add milk chocolate Cigarello’s all around the edge of the cake and layer raspberries on top. The centre is flaked milk chocolate.

    Thanks so much Kate for sharing that recipe with us at Great British Chefs.  

    If Kate’s cake has got you in the mood for something similar check out William Drabble’s recipe for Chocolate mousse cake with raspberries. Plus there’s a collection of recipes to satisfy the needs of most Chocoholics on our site.  Also if you would like to join our Flickr Group, please visit the following link, follow the instructions to join & we’ll add you within 24 hours.

    What are some of your favourite chocolate desserts?  We’re discussing this over on Great British Chefs Facebook page

  2. Super Lemony Drizzle Cake with White Chocolate from Beth Wilmshurst

    Another one of our Great British Chefs’ Facebook Fans great displays of baking and cookery.  We asked our fans to share what they have made & upload photos to our Great British Chefs Flickr group so we can share our favourites with you all.

    Beth Wilmshurst’s Super Lemony Drizzle Cake with white chocolate, was a big hit and a number of people asked for her recipe.  She very kindly sent it in 


    6oz (170g) Self-Raising Flour
    6oz (170g) Caster Sugar (I used golden but either is fine)
    6oz (170g) Stork (or other margerine)
    3 Medium Eggs
    Zest from 3 Organic Unwaxed Lemons, Juice from 2.
    1/2 level tsp of Baking Powder
    1 tsp of Vanilla Extract

    Drizzle Toppings:

    2-3 heaped tbsp of Icing Sugar
    Juice from 1 remaining Lemon
    100g White Chocolate 


    I used an electric hand mixer for ease. You can use a wooden spoon though, just make sure you sift the flour in gradually between adding the eggs.

    Mix the Stork and sugar together until blended and fluffy. 

    Add in the eggs, flour, baking powder, vanilla extract, lemon zest and juice, and mix well until blended (try not to over-mix as you may lose the lightness).

    Pour the batter into a cake tin - I used a silicone ring-shaped mould, but any greased tin would be fine.

    Bake in a pre-heated oven at 170 degrees (fan-oven) for approx. 35 minutes, or until golden. Try not to over-bake so as not to lose the moisture - you want it ‘just cooked’. 

    Leave to cool. 

    For the toppings:

    Mix the icing sugar with the lemon juice until smooth. Drizzle with a spoon, whipping it back and forth over the cake. 

    Melt the chocolate in a bowl over a pan of boiling water. Repeat the action used with the lemon icing. 

    Allow to set and enjoy! 

    Thanks again to Beth Wilmshurst  for sharing her lovely recipe and for taking the pictures of her dishes too.

    If you have any recipes and photos from your  weekend Baking, please let us know by emailing infoATgreatbritishchefs.com or ideally joining our  Flickr group  and we will feature our favourites on the blog and our Great British Chefs Facebook Page.