Chocolate Raspberry Zebra Cake

Step 01

In a large mixing bowl, combine the flour, sugar, baking powder and salt. In a second bowl, combine the eggs and vegetable oil then add the wet mix to the dry mix, stirring constantly until smooth.

Step 02

Preheat the oven to 180C/350F. Add the milk and vanilla to the batter and stir until evenly mixed and the consistency is a thick liquid.

Step 03

Evenly divide the batter between two bowls. Stir the cocoa powder into the first bowl and the raspberry jam into the other, mixing each thoroughly.

Step 04

In a greased 23cm cake pan, alternate the batters by placing ¼ cup of batter in the centre and letting it spread out slightly before adding the other batter. Continue until the batter is used up and the pan is full of alternating rings.

Step 05

Bake for 25-35 minutes until a toothpick inserted into the centre comes out clean.

Step 06

Meanwhile, make the ganache: in a medium pot over a low heat, mix the heavy cream and chocolate until the chocolate has melted and the mixture is smooth then leave to rest until thick and cooled.

Step 07

Cool the cake slightly then invert onto a wire rack to cool completely.

Step 08

Pour the ganache over the cooled cake starting in the middle and circling towards the edges to coat it all.

Step 09

Once the ganache has set, garnish with the raspberries and a dusting of powdered sugar. Slice and enjoy!