Name: Chocolate raspberry butter cake.
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 12
Ingredients: 125 gram butter, at room temperature, chopped; 3/4 cup caster sugar; 2 eggs; 1 teaspoon vanilla essence; 2 cup self-raising flour; 1/4 cup cocoa; 3/4 cup milk; 1 1/2 cup frozen raspberries, plus extra to decorate; Chocolate butter cream; 125 gram butter, at room temperature, chopped; 3/4 cup icing-sugar mixture; 2 tablespoon cocoa; 2 tablespoon milk

Chocolate raspberry butter cake.

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Serves 12

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

125 gram butter, at room temperature, chopped

3/4 cup caster sugar

2 eggs

1 teaspoon vanilla essence

2 cup self-raising flour

1/4 cup cocoa

3/4 cup milk

1 1/2 cup frozen raspberries, plus extra to decorate

Chocolate butter cream

125 gram butter, at room temperature, chopped

3/4 cup icing-sugar mixture

2 tablespoon cocoa

2 tablespoon milk

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 22cm round cake pan and line the base with baking paper.

2.In a large bowl, beat butter and sugar together using an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

3.Sift flour and cocoa together. Lightly fold into creamed mixture, alternately with milk, beginning and ending with flour. Fold in raspberries.

4.Spoon mixture into prepared pan, smoothing top. Bake for 45-50 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.

5.To make butter cream, beat butter in a bowl with an electric mixer until pale. Add icing sugar mixture, cocoa and milk. Beat until combined. Spread over top and sides of cake. Decorate with extra raspberries.

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