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Chocolate and raspberry cake with chocolate frosting

Chocolate and raspberry cake with chocolate frosting recipe, brought to you by MiNDFOOD.

Chocolate and raspberry cake with chocolate frosting

Celebrate the weekend with a decadent cake for all to enjoy.

Serves 10

250g butter, diced

2½ cups caster sugar

2 cups water

1/3 cup cocoa powder, sifted

1 tsp bicarbonate of soda

3 cups self-raising flour, sifted

4 eggs, whisked

2 tsp vanilla extract

400g dark chocolate

300ml carton pure cream

2 x 180g punnets fresh raspberries

2 tsp cocoa, extra, for dusting

1 Preheat oven to 180˚C. Grease and line a 22cm round cake pan with baking paper. Place butter, sugar, water, cocoa and bicarb soda into a deep saucepan and place over a medium-low heat. Stir until butter has melted and sugar has dissolved. Bring to the boil, reduce heat and simmer, uncovered, for 5 minutes. Remove from heat and allow to cool slightly. Stir in 
self-raising flour, eggs and vanilla.

2 Pour cooled mixture into the bowl of an electric beater, or using an electric hand beater, beat mixture for 2 minutes or until it is well combined and slightly lighter in colour. Pour mixture into prepared cake pan. Bake for 50-60 minutes or until cake is cooked through when tested in the centre with a skewer. Stand for 10 minutes before transferring to a wire rack to cool.

3 Place chocolate and cream into a heatproof bowl over a saucepan of simmering water, taking care that base of bowl does not touch water. Stir occasionally, until chocolate has melted. Stir until well combined and a smooth mixture forms. Stand at room temperature for 1 hour or until mixture 
is of a spreadable consistency. 

4 Cut cold chocolate cake through the centre forming two cakes. Place raspberries into a bowl and roughly mash with a fork. Place base half of cake onto a stand or plate. Spoon over raspberries and cover with remaining half of cake. Using a palette knife, spread chocolate mixture over sides and top of cake.

Tip: If possible, use Dutch cocoa which has a very rich chocolate colour.

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