Chocolate and Raspberry Cake Recipe

Name: Chocolate and Raspberry Cake
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 12
Ingredients: 250 g butter; 200 g Nestle Plaistowe dark cooking chocolate; 2 tsp vanilla extract; 1 cup brown sugar; 3 egg whisked; 1/2 cup light sour cream; 1 cup self-raising flour; 1/2 cup plain flour; 1/3 cup cocoa powder; 200 g Nestle dark chocolate melts; 300 ml thickened cream; 180 g Woolworths milk chocolate cups; 2 punnet fresh raspberries *to decorate; 1/4 cup icing sugar sifted *to serve

Ingredients

250 g butter
200 g Nestle Plaistowe dark cooking chocolate
2 tsp vanilla extract
1 cup brown sugar
3 egg whisked
1/2 cup light sour cream
1 cup self-raising flour
1/2 cup plain flour
1/3 cup cocoa powder
200 g Nestle dark chocolate melts
300 ml thickened cream
180 g Woolworths milk chocolate cups
2 punnet fresh raspberries *to decorate
1/4 cup icing sugar sifted *to serve

PREP TIME 40m	COOK TIME 20m	TOTAL TIME 1h
YIELD 12

Instructions

Preheat oven to 160C.
Line base and sides of 20 cm square pan with paper.
Use a metal spoon to stir butter, chocolate and vanilla together in a saucepan over medium heat until melted.
Remove from heat.
Stir in sugar, add eggs, sour cream and whisk until smooth.
Sift flours and cocoa together.
Stir into chocolate mixture until well combined.
Pour into pan and bake for 1 hour or until cooked when tested with a skewer.
Cool completely in pan.
Ganache and decorating: Melt chocolate with ¼ cup cream in a heatproof bowl over a saucepan of simmering water, stirring until smooth.
Trim cake top to create a level surface.
Spread ganache over sides and top.
Before ganache sets, arrange chocolate cups over the top of the cake.
Whip remaining cream and pipe into cups.
Top each with a raspberry.
Dust with sifted icing sugar to serve.