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Chocolate and raspberry cake

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Ingredients

Adjust Servings:
100g Butter unsalted butter, plus extra to grease
2 Large eggs
200g Caster sugar
1tsp Vanilla extract
150g Plain flour
4 tbsp Cocoa powder plus extra to dust
80g Raspberries lightly crushed, plus extra, whole, to serve

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Chocolate and raspberry cake

It’s the perfect cake for summertime birthdays or special occasions and it only takes 20 minutes to prepare.

  • 45 min
  • Serves 10
  • Easy

Ingredients

Directions

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Steps

1
Done

Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm round loose-bottomed cake tin.

2
Done

Melt the butter in a pan over a medium heat, then set aside to cool.

3
Done

In a large bowl, whisk together the eggs, caster sugar and vanilla extract until light, fluffy and doubled in size – this can take up to 5 mins.

4
Done

Sieve the flour and cocoa powder into the egg mixture. Fold together with the melted butter until the batter is an even colour. Add the crushed raspberries and stir once.

5
Done

Transfer the mixture to the cake tin and bake for 22-24 mins until the top is cracked and the middle slightly gooey. Allow to cool in the tin before transferring to a serving dish.

6
Done

To serve, dust with cocoa powder and top with the whole raspberries.

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