Monday, 1 July 2013

Chocolate and raspberry cake

Recipe for the best chocolate cake from Mary Berry's Baking Bible.  I served it with vanilla cream and fresh raspberries- delicious!


For the cake:
  • 50g cocoa powder
  • 6 tbsp boiling water
  • 3 eggs
  • 50ml milk
  • 175g self-rising flour
  • 1tsp baking powder
  • 100g soft, unsalted butter
  • 275g caster sugar
To decorate:
  • 300ml double cream
  • 1tsp vanilla paste
  • 1tbsp icing sugar
  • 300g fresh raspberries
  • cocoa powder for dusting
Mix cocoa powder and boiling water until smooth.  Add all 'cake' ingredients and beat until well combined.  

Pour the mixture into 23cm lined cake tin and bake for about 20 minutes at 180C, the cake is ready when skewer inserted in the middle comes out clean.

Leave to cool completely.

To make the cream whisk double cream, then add vanilla paste or extract and icing sugar.  

Spread cream on top of the cake and dust with cocoa powder around the edges.  

Place raspberries on top of the cake, forming a circle in the centre.  


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