Ingredients
- 100g Butterunsalted butter, plus extra to grease
- 2 Large eggs
- 200g Caster sugar
- 1tsp Vanilla extract
- 150g Plain flour
- 4 tbsp Cocoa powderplus extra to dust
- 80g Raspberrieslightly crushed, plus extra, whole, to serve
Directions
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. |
