Not only does this chocolate cake taste like a dream, it's also super simple to make. With layers of cream and chocolate icing, it's one impressive slice!
- 1 ¾ cup self-raising flour
- 1 tsp baking powder
- ½ cup Dutch process cocoa powder
- 1 cup brown sugar, firmly packed
- 300 ml carton pure cream
- 3 eggs, lightly beaten
- ½ cup vegetable oil
- 300 ml thickened cream, whipped
- fresh raspberries, to decorate
- 100 g unsalted butter, chopped
- 300 g dark chocolate, chopped
- Lightly grease two 20cm round cake pans. Line with baking paper.
- Sift flour, baking and cocoa powder into a large bowl of an electric mixer. Add sugar, cream, eggs and oil. Beat on low speed for 1 minute, or until just combined. Increase speed and beat on medium for a further 1½ minutes until thick. Divide evenly between cake pans.
- Cook in a moderately slow oven (160C) for 35 to 40 minutes, or until cooked when tested. Stand in pans for 10 minutes. Turn out onto wire racks to cool.
- To make icing, stir butter and chocolate in a heatproof bowl, sitting over a saucepan of simmering water, until melted and smooth. Stand at room temperature to cool and thicken.
- To assemble, trim tops of cakes to sit flat. Place one cake, upside down, on a serving plate. Spread with whipped cream. Top with remaining cake upside down. Spread with icing. Decorate with berries.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||30.6 g|
|Total carbohydrates||75.8 g|
|- Sugars||48.3 g|
|Dietary fibre||8.4 g|