Yes, actually, there is.
It’s this: Nana Ling’s Chocolate Cake with Warm Chocolate Glaze. To make it look lovely, too, we’ve added some fresh raspberries and chopped pistachios.
This Chocolate Raspberry Cake is the ultimate dessert for chocolate cake lovers. The chocolate glaze (which goes on warm) really is the icing on the cake. It creates a lovely, glossy, chocolate-y effect, making it the perfect chocolate cake for a birthday or other celebration.
We created this cake to celebrate what would have been Nana Ling’s 130th birthday! Nana Ling was born on 22 June 1888 in Maitland, New South Wales.
Miss Y and Miss Z were both super keen to assist in the special cake-making event.
So, in true Nana Ling style, we’re planning to enter this cake in a competition: Wiltshire’s Bake & Win competition. Fingers crossed that the combined efforts of Nana Ling, me – her great granddaughter – and two little great, great granddaughters may just be a winning combination!
In any event, this cake is truly lovely whether you eat it straight away with the glaze still warm or the next day once it’s cooled (yes, I tried both versions). And the lovely chocolate glaze makes it a winner in my book.
Nana Ling’s Chocolate Cake recipe (with warm chocolate glaze)
The original Chocolate Cake recipe is dated 23 August 1940.
Keep scrolling for the tested and tweaked version.
Chocolate Raspberry Cake
- 115 grams butter
- 3/4 cup caster sugar
- 1/2 cup milk
- 1 egg
- 1 1/2 cups SR flour
- 1 dessert spoon cocoa
- 1/2 teaspoon bicarb soda
- 1/4 cup boiling water
- 1 teaspoon vanilla essence
- pinch salt
Warm Chocolate Glaze
- 1 teaspoon butter
- 1/2 cup boiling water
- 1/2 cup icing sugar
- 1 teaspoon cocoa
- 1 dessert spoon cornflour
- little extra cold water
Filling and decoration
- 1/2 punnet fresh raspberries
- 300 ml thickened cream
- 1 teaspoon cocoa
- 50 grams chopped raw pistachios
- Cream butter and sugar.
- Add well beaten egg slowly while beating.
- Add bicarb soda to milk and then stir in alternately with sifted flour and cocoa.
- Add vanilla, salt and, lastly, boiling water. Stir together.
- Pour half of the mixture into a sandwich tin and the other half into an identical tin (or cook one half first then the second half using the same cooled tin).
- Bake in a moderate oven for 20-25 minutes.
- Whip all of the thickened cream until soft peaks form. Add cocoa and whip a little more.
- Spread mixture on the top of one of the cooled cakes. Sprinkle pistachios around the top edge of the cream Add the other cooled cake (upside down to get a flat top) as the top layer. Press down gently until the cream reaches the sides of the cake.
Glaze and decorate
- Put butter, boiling water, sugar and cocoa into a saucepan.
- Bring to the boil, stirring, then allow to simmer for 2-3 minutes.
- Blend cornflour with a little extra cold water (about 1-2 tablespoons), then add to simmering mixture. Stir to combine and mixture should quickly thicken. Take off the heat and pour over filled cake.
- Pile washed and dried raspberries on top and centre of cake.