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Chocolate and Raspberry Cake

Recipe Serves 10

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This delicious moist cake is suitable for any occasion. If preferred, use Creative Gourmet Pitted Cherries instead of raspberries.

Ingredients

250g butter, diced
2 cups caster sugar
200g dark chocolate, chopped
2 cups milk
2 eggs
1 teaspoon vanilla extract
1 1/2 cups self-raising flour
¼ cup cocoa powder
300g box Creative Gourmet frozen Raspberries

Chocolate Frosting
150ml thickened cream
200g dark chocolate, chopped

Berry Sauce
1/3 cup caster sugar
2 tablespoons water
300g Creative Gourmet frozen Summer Fruits, Mixed
Berries or Forest Fruits

Instructions

Preheat oven to 160ºC (not fan forced). Grease and line a 24cm round spring-form cake pan.
To make the cake: Combine butter, sugar, chocolate and milk in a saucepan and stir over a low heat until chocolate melts and mixture is smooth. Remove from heat.
Whisk eggs and vanilla into chocolate mixture. Cool slightly. Sift in flour and cocoa and whisk until combined. Pour into prepared pan. Sprinkle frozen raspberries over the top. Bake for 1 hour and 15 minutes or until a skewer inserted into the cake comes out clean. Cool in pan for 10 minutes then transfer to a cake rack to cool.
Chocolate Frosting: Heat cream in a saucepan until hot. Remove from heat and stir in chopped chocolate and stir until combined. Spread frosting over top of the cooled cake.
Berry Sauce: Stir sugar and water in a pan over a low heat until sugar is dissolved. Add frozen berries and simmer, stirring occasionally, for 2 minutes. Cool berry mixture. Serve berry sauce with the cake.

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Chocolate and Raspberry Cake

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