Chocolate and Raspberry Zebra Cake

I made this cake for my sisters birthday. It turned out really well.

It requires a little more effort and it is well worth it

Makes 22cm round cake• prep 40 mins•Cook 1hr 5 mins

Veg oil for greasing,

For Raspberry Sponge

150ml pot of raspberry yogurt
150ml / 1/4 pt vegetable oil
100g / 4oz frozen raspberries, defrosted
200g / 7oz self raising flour, plus an extra 5 tbsp
140g / 5 oz caster sugar
2 large eggs
Artificial pink food colouring

FOR CHOCOLATE SPONGE
200g / 7oz self raising flour
140g / 4oz caster sugar
3 tbsp cocoa powder
2 large eggs
150ml pot natural yogurt
150ml / 1/4 pt veg oil
1/2 tsp vanilla extract

To Decorate

200ml double cream
100g seedless raspberry jam
100g dark chocolate bar, roughly chopped

Cheat - 1 pot Betty Crocker Chocolate Fudge Icing

• preheat oven to 180oC/160oC/gas 4. Grease and line base of deep 22cm round cake tin with baking parchment.
• to make the raspberry sponge, put the yogurt oil and raspberries into a food processor or blender, and whizz until well blended. Sieve, to remove the seeds, into a measuring jug until you reach 300ml. Discard the rest. 🍓
•make the two cakes. In two mixing bowls, separately mix the dry ingredients, plus a pinch of salt, for the raspberry and chocolate sponges. Crack in the eggs, then add the yogurt, oil and vanilla extract to choc cake and raspberry mix to the other. Beat each with an electric Whisk until smooth, cleaning whisks between bowls. Quickly stir some pink food colouring into the raspberry cake mix.
• sit the cake tin in front of you and a bowl of cake batter to each side , work fast. This is important that you be quick.
Using 2 1/2 cup measures or equal sized ladles spoon choc into the centre of the tin, don't wait for it to settle quickly too with raspberry mix and repeat choc, rasp, until finished. Put straight into the oven.
• bake for 1 hr until a skewer poked ino the middle comes out clean. Keep an eye on it you might cover it loosely with parchment paper after 45 mins if the cake is looking dark. (The top will crack). Cool in tin
. To decorate put cream and jam in a pan And bring nearly to the boil, stirring to melt the jam. Take off the heat, tip in chocolate and leave until melted. Stir together until smooth. When thick enough spread over cooled cake that has been removed from its tin.