2019-09-01_Food_Heaven

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WE LOVE... MACADAMIA CAKE pg27 // FUNFETTI CAKE pg28 //TECHNICOLOUR DREAM CAKE pg31

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Dark & delish

raspberry rich

chocolate cake

SERVES 10

50g (1¾oz) cocoa powder

90ml (3fl oz) boiling water

3 free-range eggs

60ml (2fl oz) milk

175g (6oz) self-raising flour

1 tsp baking powder

100g (3½oz) butter

200g (7oz) sugar

For the icing

150g (5½oz) dark chocolate

200ml (7fl oz) cream

400g (14oz) icing sugar, plus

extra for dusting

300g (10½oz) BerryWorld raspberries

1 Preheat the oven to 180°C/Gas Mark

4 and line two Victoria sponge tins with

greaseproof paper.

2 In a large bowl, mix together the cocoa

powder and water to make a paste. Put all

of the other cake ingredients in and, using

an electric whisk, beat together to form a

smooth light batter.

3 Divide the batter between the two cake

tins and bake for 20-25 minutes until risen

and they spring back when you gently

press the middle. Allow to cool for

5 minutes in the tin then, when cool

enough to handle, tip out of the tin, peel off

the greaseproof and set on a cooling rack

until completely cold.

4 While the cake is cooking, make the

icing. Chop the chocolate into small pieces

and put into a bowl. Gently heat the cream

until just steaming. Pour over the chocolate

WWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 25

and stir occasionally until melted.

5 Sift in the icing sugar and, using an

electric whisk, beat to form a thick icing.

Set aside to cool.

6 Once the cake is completely cold, inver t

one half onto a serving plate. Beat the icing

again so that it’s thick, but still spreadable.

7 Spread the cake with a quarter of the

icing, then cover with a layer of

raspberries. Squish them slightly with

your fingers as you go. Put the other half

of the cake on top, then cover with the

remaining icing.

8 Use a warm palette knife to make it

easier to spread and leave a swirly pattern.

Pile the remaining raspberries on top and

dust with a little extra icing sugar.

TIP If the icing becomes too stiff to

spread, stand the bowl in a bowl of warm

water to melt it a little. Beat again and

spread with a warm palette knife.

By BerryWorld (www.berryworld.com)

Deca

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choc

olate

&

fruity

rasp

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es!