Name: Chocolate and raspberry cake
Cook time: 225 min
Total time: 225 min
Yield: serving
Cuisine: Bake
Ingredients: 250.00 g butter soft; 6.00 eggs extra-large; 200.00 ml brown sugar soft; 500.00 ml flour self-raising; 15.00 ml Baking powder; 125.00 ml cocoa powder; 125.00 ml milk; 410.00 g raspberries; 125.00 ml jam raspberry; 50.00 ml butter unsalted; 60.00 ml golden syrup; 200.00 g chocolate

Recipe Disclaimer

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Ingredients (12)

BATTER

250.00 g	butter — soft
6.00	eggs — extra-large
200.00 ml	brown sugar — soft
500.00 ml	flour — self-raising
15.00 ml	Baking powder
125.00 ml	cocoa powder
125.00 ml	milk
410.00 g	raspberries

ICING

125.00 ml	jam — raspberry
50.00 ml	butter — unsalted
60.00 ml	golden syrup
200.00 g	chocolate

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Method:

Preheat the oven to 190 ºC (375 ºF). Spray a 22 cm square oven pan with non-stick spray.
Place the butter, eggs and sugar in a mixing bowl and beat well, the mixture will look as if it has curdled.
Sift in the self-raising flour, baking powder and cocoa and pour over the milk. Beat until all ingredients are well blended. Add the raspberries and fold in.
Turn into the prepared oven pan and spread evenly. Bake for 40 to 45 minutes or until baked through. The cake is done when a testing skewer comes out clean. Cool slightly in the pan before turning out onto a wire rack to cool completely. Spread the cake with jam.
Mix the icing ingredients together in a small pot and heat slowly until melted, stirring continuously. Cool until lukewarm and spread over the jam. Cool completely, until the icing has firmed before slicing.
Makes a medium-sized cake.