Chocolate cake with raspberries

Ingredients

  • 250 g 70% cocoa solids chocolate, broken into pieces
  • 175 g unsalted butter, at room temperature, plus extra for greasing
  • 350 g light soft brown sugar
  • 4 eggs
  • 375 g plain flour
  • 2 tsp vanilla extract
  • 50 g cocoa powder
  • + 10 more ingredients
    • 1½ tsp baking powder
    • 1½ tsp bicarbonate of soda
    • 400 ml milk
    • 175 g 70% cocoa solids chocolate, broken into pieces
    • 225 g unsalted butter, at room temperature, cubed
    • 1 tsp milk
    • 1 tsp vegetable oil
    • 280 g icing sugar
    • handful of raspberries
    • edible glitter, to sprinkle

1. For the cake: Preheat the oven to 180C/160C fan/gas 4 and grease and line 2 x 20cm round cake tins.2. Melt the chocolate in a large heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. 3. Beat the butter for a minute or so, until light and f...

View full recipe at SpringPad

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