Rich, dark chocolate cake served with a side of blood red raspberry coulis.

Ingredients

For the cake

225g plain flour

350g caster sugar

85g cocoa powder

1.5 teaspoons baking powder

1.5 teaspoons bicarbonate of soda

2 eggs

250ml milk

125ml vegetable oil

2 teaspoons vanilla

250ml boiling water

Chocolate Sauce

200ml plain chocolate

200ml double cream

Coulis

300ml raspberries

2 tablespoons icing sugar

2 tablespoons lemon juice.

Method

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.