Chocolate Cake with Raspberries

This rich, dark chocolate cakes flavour is enhanced thanks to the addition of coffee. Decorated with raspberries and a sprinkling of icing sugar, this cake is delicious as dessert or an afternoon delight!
Ingredients
- 225g butter, plus extra for greasing
- 250g dark chocolate
- 1 tsp instant coffee
- 5 medium eggs
- 75g caster sugar
- 75g plain flour, sieved
- 175g fresh raspberries
- A little icing sugar, for dusting
Method
- Preheat the oven to 160°C/ Fan 140°C /Gas Mark 3
- Grease the inside of the heart casserole (or similar) and line the base with baking parchment.
- Put the chocolate, butter, coffee and 1 tablespoon of water into a saucepan. Place over a medium heat and melt together, stirring occasionally. Allow to cool slightly.
- Put the eggs and sugar into a large bowl and beat until thick and pale in colour. (This may take 4–5 minutes using an electric hand mixer.)
- Using a metal spoon, gently fold the chocolate mixture into the eggs and sugar, followed by the flour.
- Pour the cake mixture into the casserole and sprinkle the raspberries evenly over the top.
- Bake in the centre of the oven for 40–45 minutes or until the cake is well risen and springy to the touch.
- Leave the cake to cool for 10 minutes and then ease around the edge of the casserole with a spatula before turning the cake out onto a large serving plate.
- When cool, remove the baking parchment and turn the cake over so that the raspberries are on the top. Dust with the icing sugar to serve.
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