Raspberry chocolate cake

Name: Raspberry chocolate cake
Ingredients: 50 g cocoa powder; 90 ml boiling water; 3 free-range eggs; 60 ml milk; 175 g self-raising flour; 1 tsp baking powder; 100 g butter; 200 g sugar; 150 g dark chocolate; 200 ml cream; 400 g icing sugar, plus extra for dusting; 300 g raspberries

Rich raspberry chocolate cake recipe by Berry World.

Brought to you by BerryWorld

Decadent chocolate and fruity raspberries... this dark and delicious raspberry chocolate cake is perfect for any special occasion! TIP: If the icing becomes too stiff to spread, stand the bowl in a bowl of warm water to melt it a little. Beat again and spread with a warm palette knife.

Content continues after advertisements

Servings

Ingredients

50 g cocoa powder
90 ml boiling water
3 free-range eggs
60 ml milk
175 g self-raising flour
1 tsp baking powder
100 g butter
200 g sugar

For the icing

150 g dark chocolate
200 ml cream
400 g icing sugar, plus extra for dusting
300 g raspberries

Instructions

Preheat the oven to 180°C/Gas Mark 4 and line two Victoria sponge tins with greaseproof paper.

In a large bowl, mix together the cocoa powder and water to make a paste. Put all of the other cake ingredients in and, using an electric whisk, beat together to form a smooth light batter.

Divide the batter between the two cake tins and bake for 20-25 minutes until risen and they spring back when you gently press the middle. Allow to cool for 5 minutes in the tin then, when cool enough to handle, tip out of the tin, peel off the greaseproof and set on a cooling rack until completely cold.

While the cake is cooking, make the icing. Chop the chocolate into small pieces and put into a bowl. Gently heat the cream until just steaming. Pour over the chocolate and stir occasionally until melted.

Sift in the icing sugar and, using an electric whisk, beat to form a thick icing. Set aside to cool.

Once the cake is completely cold, invert one half onto a serving plate. Beat the icing again so that it’s thick, but still spreadable.

Spread the cake with a quarter of the icing, then cover with a layer of raspberries. Squish them slightly with your fingers as you go. Put the other half of the cake on top, then cover with the remaining icing.

Use a warm palette knife to make it easier to spread and leave a swirly pattern. Pile the remaining raspberries on top and dust with a little extra icing sugar.