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Ingredients
- For the icing:
- 6 Tbsp unsalted butter
- 1 cup superfine sugar
- 2 medium eggs, lightly beaten
- 1/2 cup plus 2 Tbsp cocoa powder
- 1 cup water
- 1 cups self-rising flour
- 1 stick unsalted butter
- 2 cups confectioners’ sugar
- 2 Tbsp cocoa powder, plus extra for dusting
- 2 Tbsp milk
- For the raspberry coulis:
- 10 oz raspberries
- Lemon juice, to taste
- 3 Tbsp confectioners’ sugar
Details
Preparation
Step 1
1. Preheat the oven to 300°F. Grease and line two 8-inch layer cake
pans with parchment paper. Cream the butter and superfine sugar
together until soft and fluffy. Gradually add the beaten eggs,
mixing well after each addition. Blend the cocoa powder with the
water. Add alternately with the flour into the butter mixture until
all is blended smoothly. Divide the batter between the two pans and
bake in the center of the oven for 25 minutes until firm and just
coming away from the side of the pans. Cool on a rack. (At this
stage the cakes can be frozen for up to a month.)
2. To make the icing, beat the butter and confectioners’ sugar together
until light and fluffy. Add the cocoa powder and milk and beat until
combined. Sandwich the cakes together using half of the icing, then
use the remainder to top the cake. Decorate with a simple dusting of
cocoa powder.
3. For the coulis, blend the raspberries, lemon juice, and sugar until
smooth, then strain to remove any seeds.
Tip: To make chocolate curls to decorate the cake, melt 3 1/2 ounces of
dark chocolate (70 percent cocoa solids), then pour onto a flat
surface (such as a baking sheet) and spread it out thinly. Cool
until set, then carefully drag a sharp knife from one end of the
chocolate to the other to form curls.
KITCHEN COUNTER:
Serves 8-10
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