Celebrate the weekend with a decadent Chocolate & Raspberry Cake with Chocolate Frosting for all to enjoy.
Chocolate & Raspberry Cake with Chocolate Frosting
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.