Chocolate and raspberry cake by Kate Mew

by Great British Chefs
image

Chocolate and raspberry cake by Kate Mew

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

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