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Chocolate and raspberry cake by Kate Mew

by Great British Chefs
Chocolate and raspberry cake by Kate Mew

Chocolate and raspberry cake by Kate Mew

PT1H30M

Photography and recipe by Kate Mew.

I like my cakes to be big so I use two lots of the mixture below and fill a 9 inch sandwich tin with each quantity of mix.

I mixed each half separately and fill a sandwich tin and then quickly mix the other half and fill the other tin. Both tins then go in the oven together.

Ingredients

Metric

Imperial

1
Preheat the oven to 180°C/gas mark 4
2
Mix the cocoa powder and water together to form a paste – leaving to cool slightly. Cream together the sugar and butter until light and fluffy
3
Add the eggs, cocoa paste and sifted flour and baking powder and mix in well. Pour the mix into a lined 9 inch sandwich tin. Repeat for the second tin
4
When both tins are ready place in a preheated oven for around 20-25 minutes or until the sponges are springy to touch and a skewer comes out clean. Remove from the oven and allow to cool
5
Whip the double cream and when the sponges are cool, spread the cream on the base sponge. Place the top sponge on top and set aside
6
To make the chocolate sauce topping, place all of the ingredients in a bowl, on a pan of simmering water and melt together
7
Once all the ingredients are melted together stir to give a thick glossy shine and allow to cool before you pour over the cake
8
While the topping is still setting, add milk chocolate cigarellos all around the edge of the cake and layer raspberries on top. Shave some milk chocolate on top and serve

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