Chocolate & Raspberry Dessert

Chocolate & Raspberry Dessert

Tiptree Recipes
Tiptree Recipes

This basic cake recipe can be used to create individual desserts.

Serve with Tiptree Raspberry Gin Liqueur neat or with Prosecco.

Each cake should cut into 4 individual circles – some people eat 2.


Recipe by Sally Carpenter for Wilkin & Sons.


Share with your friends

Ingredients and Method


  • 225g margarine
  • 225g caster sugar
  • 4 large free-range eggs (lightly beaten)
  • 170g self-raising flour
  • 50g cocoa powder (not drinking chocolate)
  • Lard to grease the tins
  • For the filling & decoration:
  • 2/3 jar Tiptree Tiny Tip Raspberry Conserve
  • 250g fresh raspberries
  • Icing sugar for dusting
  • Chocolate wafer sticks for decoration
  • To serve:
  • 2 heaped tbsp Reduced Fat Crème Fraiche
  • 1/2 pint (300ml) Fresh Double Cream - whipped


  1. Grease 2 x 8" sandwich tins and line bases with greaseproof paper
  2. Set oven 190C or gas 4-5
  3. Beat margarine until soft, add castor sugar and beat til pale and fluffy
  4. Gradually add a little beaten egg and a spoonful of sifted flour
  5. Repeat until all the egg, flour and cocoa is used
  6. Spoon into the tins, level with a slight dip in the centre
  7. Cook for 18-20 minutes depending on the oven
  8. Remove from oven, after a minute turn onto a wire rack, remove greaseproof
  9. When cake is completely cold
  10. Use a sharp round cutter to cut out cake circles
  11. Spread Raspberry jam onto each portion of cake and top with fresh raspberries
  12. Serve with whipped double cream stirred into crème fraiche
  13. Drink – Tiptree Raspberry Gin Liqueur – neat or with Prosecco
Products you will need
Copyright © Wilkin & Sons Ltd. 1885 - 2021