Chocolate Cake made with Willamette Raspberry Jam

Posted on Mon, Jul 19, 2021

I found this recipe when I was 12, looking through old recipe books,  it is simple and delicious, an absolute family favourite.

Oven Temp 180 C, 23 cm spring tin 


  • 3/4 cup cocoa powder
  • 1 & 1/2 cups boiling water
  • 185g butter
  • 1 & 1/2 cups castor sugar
  • 2 tablespoons Willamette Raspberry jam
  • 3 eggs
  • 2 & 1/4 cups of self raising flour


  1. Place the cocoa and boiling water into a bowl and mix to dissolve, set aside to cool.
  2. Cream the butter, sugar and jam
  3. Add the eggs one at a time, adding a little flour with each egg
  4. Fold in cooled cocoa mixture with the rest of the flour
  5. Bake in oven for approx 35mins or until cooked check with skewer, stand for 5 mins on a wire rack before releasing the spring.

Serve with fresh raspberries, stir through 1 tablespoon of Willamette Raspberry Jam through 1 cup of whipped cream. Frost with your favourite icing or dust with cocoa. Enjoy!!