Glorious Decadent Chocolate and Raspberry Cake

Glorious Decadent Chocolate and Raspberry Cake

I absolutely adore chocolate; I can’t get enough of it. Chocolate and cheese are my vices, mix chocolate and cake, or cheese and cake, and I am in heaven. (Don’t worry my white chocolate and raspberry cheesecake recipe will be coming soon.) This is my favourite chocolate cake recipe (And I will tell you a secret, it is ridiculously easy to make and looks fab). You can decorate the cake with more chocolate, fresh cream or butter cream, fresh seasonal fruit and so on. These cakes are great for a celebration. For a big party make two. Top one of with blueberries, one with raspberries for ultimate effect. Or alternatively make one up on a Sunday. Take it to work. It’s a great way to score brownie points with your colleagues. Spread a little love on a dull and dreary Monday morning.

Ingredients

3 oz of Self Raising Flour

4 oz of Caster Sugar

2 oz of Organic Coco Powder; Green and Black’s do a great one.

Vanilla Essence

4 oz of unsalted butter

Large Whipping Cream

2 punnets of raspberries (of fresh fruit of your choice.)

1 teaspoon of baking powder

4 Eggs

Method

Mix the sugar and the butter together using a hand whisk. Now add the baking powder, the flour and the coco powder. Mix these together with the hand whisk.

Now add the eggs and a tea spoon of vanilla essence.

Preheat the oven to 170-190 degrees.

Get a large cake tin; line the tin with baking paper and grease with butter.

Place the mixture into the cake tin, and then bake for 25 minutes.

You can test if the cake is cooked by placing a skewer, vertically into the cake. If Mixture comes out on the skewer, then the cake is not cooked.

Once the cake is cooked, I would recommend cooling for a few hours.

Then when you are ready to serve, whip some cream. Place this on top of the cake, and then garnish with fresh fruit.

It should taste lush! Let me know if you try it!