The Great Australian Bake Off

A little bite of raspberry-chocolate heaven created by Matt Moran. You're welcome!


  • Raspberry jelly

  • 250g thawed raspberry puree

  • 125ml water

  • 35g caster sugar

  • 5 sheets titanium gelatine leaf

  • Sponge cake

  • 75g unsalted butter 

  • 2 eggs

  • 1 vanilla bean, seeds scraped

  • 60g caster sugar

  • 65g plain flour, sifted

  • Dark chocolate topping

  • 150g dark chocolate (54 per cent)

  • 2 tsp light olive oil

  • White chocolate drizzle

  • 100g white chocolate

  • 1 tsp light olive oil


  • 1.

    Preheat oven to 180C fan forced.

  • 2.

    For the raspberry jelly, combine the raspberry puree, water and sugar in a medium saucepan. Cook, stirring, over medium heat until sugar dissolves and the liquid is hot. Remove from heat.

  • 3.

    Meanwhile, to soften the gelatine, put in a large bowl of cold water for 5 minutes, making sure to squeeze any residual water from the gelatine leaves.Stir softened gelatine into the raspberry mixture until dissolved. Strain through a fine sieve placed over a large jug, discarding solids.

  • 4.

    Spray 1 rectangle 33x23x5.5cm tray with oil; line base, spray lightly again with oil. Pour jelly into tray and place flat in the fridge on a cooling rack, uncovered, for 40 minutes or until set.

  • 5.

    For the sponge cake, melt butter and set aside to cool slightly. Whisk eggs, vanilla and sugar in a stand mixer until thick and pale. Gently fold flour into egg mixture using a hand whisk. Fold in the melted butter.

  • 6.

    Fill each hole of a 12 hole muffin pan to just under the rim. Bake for 8-12 minutes or until sponge is golden and springs back when lightly touched. Turn out onto a cooling rack flat side down. Refrigerate until cool.

  • 7.

    Meanwhile, for the dark chocolate topping, place dark chocolate and oil in a heatproof bowl placed over a saucepan of simmering water. Gently stir chocolate until smooth. Remove chocolate from heat and transfer to another bowl to cool down and thicken slightly.

  • 8.

    Meanwhile, for the white chocolate drizzle, place white chocolate and oil in a heatproof bowl placed over a saucepan of barely simmering water. Gently stir chocolate until smooth. Remove from heat and transfer to another bowl to cool down and thicken slightly.

  • 9.

    To assemble Raffa cakes, place cakes flat side up on the cooling rack. Using a sharp knife, level the tops of each cake to form a flat surface. With a 4cm round cookie cutter cut out 5mm circles from the jelly and place on top of the sponge.

  • 10.

    Using a teaspoon, carefully spoon enough dark chocolate on top of the jelly and smooth over with a small cranked spatula to cover the jelly and the top of the sponge. Freeze until set.

  • 11.

    Place the white chocolate mixture into a small piping bag fitted with a 2mm round nozzle and drizzle the white chocolate over the dark chocolate coated cakes in a wide zig zag pattern. Wipe away any excess drips around the sides to serve.

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