Bake of the Week: Raspberry and double chocolate cake

TODAY’S bake is the height of indulgence.

This raspberry and chocolate cake is a double delight, with both white and milk chocolate flavours. Add in the raspberries, though, and surely it makes it a lot healthier.

Thanks to Seasonal Berries for today’s lovely bake.

You’ll need

200g self-raising flour

25g cocoa

1 tsp baking powder

225g butter, at room temperature, plus a little extra for greasing

225g caster sugar

4 eggs

Filling

200g white chocolate

300ml double cream

1 tsp vanilla extract

300g fresh raspberries

Method

Preheat oven to160°C/140°C fan/gas 3. Grease and line two 23cm springform cake tins. Sift flour, cocoa and baking powder into a bowl. Cream butter and sugar together until light and fluffy.

Beat in one egg then a spoonful of the flour mix. Continue adding eggs and flour alternately until it has all been added and mixture is smooth. Spoon into cake tins. Spread the top level then bake for 35-40 minutes or until the top feels firm and a skewer comes out cleanly when inserted into the centre of the cake.

Leave to cool in tin for 15 minutes then remove. Transfer to a wire rack to cool completely.

Shave off chocolate curls by running a vegetable peeler over the top. If curls are tiny, microwave chocolate on full power for 10 seconds, then try again with flat side up. Chill curls once made.

Break remaining chocolate into pieces and melt in a bowl over a saucepan of just simmering water. Whip cream, then fold in two thirds of melted chocolate and vanilla.

Put one cake on a serving plate, spoon over half the cream then sprinkle with half raspberries. Add other cake half and repeat layers. Drizzle remaining melted chocolate from a spoon in zigzag lines over the top of the cake and finish with chilled chocolate curls. Cut into slices to serve.