Not really a bun but we couldn’t resist the title – our gorgeous Betty has been indulging her passion for baking and in this occasional feature will share her favourite recipes. Today she is making her raspberry adaptation of Nigella Lawson’s simple chocolate cake – and it’s delicious!
I love Nigella Lawson’s recipes, both for taste and simplicity, but especially because they always work. Although her simple chocolate cake recipe is gorgeous as is, I made this adapted recipe with a raspberry twist to satisfy my fruity cravings. For a really naughty treat, replace the raspberry coulis with a raspberry liqueur!
Ingredients:
For the cake:
5oz plain flour
1tsp baking powder
1oz unsweetened cocoa
6oz margarine
6oz sugar
3 eggs
3 tsp vanilla extract
For the topping:
125mls raspberry coulis
2oz butter (or margarine)
6oz icing sugar
2 tbsp cocoa powder (or more to taste)
75g raspberry chocolate
Fresh raspberries to decorate
1. Preheat the oven to about Gas Mark 8 (230C)
2. Grease and line a springform cake tin, around 20cm in diameter
3. Cream together the sugar and margarine in a mixing bowl until light and fluffy, then add the vanilla extract
4. Add the eggs, one at a time, mixing thoroughly until fully combined
5. Sift in the flour and cocoa and mix well, this should look like a creamy chocolate batter. Fold gently to release any trapped air
6. Pour into the greased and lined tin and bake in the oven for 14-15 minutes, until a knife inserted into the centre of the cake comes out clean. Remove from the oven and leave to cool
7. Whilst the cake is cooling, you can make the butter icing. Sift the flour and cocoa powder into a mixing bowl.
8. Add in the butter and beat (any kind of beater will do, electric, whisk or fork). Continue until it resembles a thick paste.
9. Once the cake is cool, remove from the tin and using a skewer or fork, poke a few holes into the top.
10. Pour the raspberry coulis over the cake and allow time to soak in
11. Pipe on the butter icing (or spoon it on if a piping bag is not easily available!)
12. Grate or curl raspberry chocolate liberally on top of the icing and add fresh raspberries to decorate
13. For best results serve with chilled raspberry coulis and clotted cream
This really is an incredibly easy, mouth wateringly delicious cake.
