Chocolate and raspberry cake

Ingredients

• 125 g butter
• 220 g caster sugar
• 250 g lite sour cream
• 3 eggs, lightly beaten
• 225 g self-raising flour
• 1.5 tsp baking powder
• 150 g NESTLÉ BAKERS' CHOICE 100% Cocoa
• 225 g frozen raspberries
• 200 g PLAISTOWE Chocolate Dark, broken into pieces
• 60 mL thickened cream
• 300 g fresh raspberries

Instructions

1. 1

   Preheat oven to 180°C/160°C fan forced. Line the base of a 20cm spring form tin with baking paper and grease the sides.

2. 2

   Using an electric mixer; beat butter and sugar in a large bowl until pale and creamy. Beat in sour cream and eggs and continue to beat until thick and creamy. Sift flour, baking powder and NESTLÉ BAKERS' CHOICE 100% Cocoa together and gently fold into creamed mixture. Carefully stir through frozen raspberries. Spoon into prepared tin.

3. 3

   Bake for one hour or until a skewer inserted into the center comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

4. 4

   Meanwhile; combine PLAISTOWE Chocolate Dark and thickened cream in a microwavable bowl; microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted and smooth. Spread over the top and sides of cake. Top with fresh raspberries.