Decadent chocolate raspberry cake
A celebration cake that once mastered, will work in any setting with any flavour combination
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
80
MINUTES
Ingredients
200g of dark chocolate, broken into small even size pieces
200g of soft butter
50mls of orange liqueur
75mls of orange juice
25g of cocoa powder
85g of plain flour
85g of self raising flour
350g of golden caster sugar
3 eggs, lightly beaten
85mls of butter milk
½ level tsp of baking powder, sieved
100g of raspberries, sliced in half
For the ganache icing:
140mls of cream
150g of dark chocolate, broken into small even size pieces
20g of butter
Method
- Preheat your oven to 140°C and line a 9-inch round spring-form or loose-based cake tin with parchment.
Place the chocolate, butter, orange liqueur and orange juice into a heavy-based saucepan over a low heat until the chocolate has melted. Set aside.
Mix the cocoa powder, both flours and sugar. Stir in the chocolate mixture.
Beat the eggs, buttermilk and baking powder. Add this to the mixture as well. Pour this into your cake tin. Dot the raspberries on top. They will sink into the cake.
Bake for an hour and twenty minutes or until the batter is bake through. Allow to cool completely in the tin.
To make the ganache heat the cream until it is shivering then remove from the heat and stir in the chocolate pieces and the butter until the chocolate has melted. Allow to cool to room temperature. It should resemble spreadable butter in consistency. Spread this on top and around the sides of your cake. Decorate with slivers of chocolate or raspberries.
