Chocolate & Raspberry Cake

  • Total Time

    1h 0m
    • Prep Time

      30m
    • Bake Time

      30m
  • Serves

    8
  • Skill Level

    Easy
  • Dietary Needs

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It is really simple to make this chocolate and raspberry cake. Soft chocolate sponge filled and coated in a rich chocolate ganache and topped with beautiful fresh raspberries - a real show-stopper cake to impress your family and friends with (and yummy too)

Method

  1. Preheat your oven to 180°C (160°c fan, gas mark 4) and grease and line two 8" sandwich tins.

  2. Sieve the cocoa powder and flour together in a bowl and keep aside.

  3. In a separate bowl, beat the butter and the sugar together until light and fluffy. Add one egg at a time to the creamed butter and sugar with a little of the flour/cocoa mix and milk then beat between each addition. Fold in the remainder of the flour and cocoa - being careful not to "knock" out the air which has been beaten into the mixture.

  4. Pour the mixture into the lined cake tin and bake in the oven for 30-40 minutes. Leave the cake to cool before turning out on a rack to completely cool.

  5. Whilst the cake cools, prepare the ganache. Heat the cream in a saucepan until boiling point then remove from the heat and add the chocolate, leaving it to melt for a few minutes before stirring. Continue to stir until the ganache begins to thicken.

  6. Once the ganache has set spread half of the mixture over the top of one sponge and sandwich the sponges together. Spread the remaining chocolate over the top of the cake and smooth around the sides.

  7. To finish cover the top with raspberries and serve.

Let's Bake

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