Rich, dark chocolate cake served with a side of blood red raspberry coulis.
For the cake
225g plain flour
350g caster sugar
85g cocoa powder
1.5 teaspoons baking powder
1.5 teaspoons bicarbonate of soda
125ml vegetable oil
2 teaspoons vanilla
250ml boiling water
200ml plain chocolate
200ml double cream
2 tablespoons icing sugar
2 tablespoons lemon juice.
Pre heat oven to 180c / 160c fan
Grease and line two round 8″ tins
Put all the ingredients for the cake only except the boiling water into a large mixing bowl and whisk until combined. Once the mixture is fully combined and smooth start adding the boiling water a little at a time and whisking in.
Divide between two tins and bake on the middle shelf of the oven for approximately 20-25 minutes.
Remove and allow to cool for 10 mins or so before placing on a wire rack to cool completely.
While the cake is cooling it’s time to make your chocolate sauce.
Place your broken chocolate pieces and double cream into a medium saucepan and heat over a low heat so the two slowly melt together. Stir all the time with a wooden spoon or whisk. Leave to fully cool.
When your cake is cool sandwich together with some of the chocolate sauce and then pour over the top spreading all over the top and sides to fully coat.
For the coulis simply blitz the raspberries, lemon juice and icing sugar together to form a liquid and pour through a sieve to remove any seeds.
Adorn with your blood red raspberry coulis.