Chocolate cake

Instructions

1. Step 1

   Preheat the oven to 180°C (Conventional bake). Grease and line the base of a 20 cm cake tin with baking paper.

2. Step 2

   Using a electric beater, cream the butter, sugar and vanilla extract until light and fluffy. Add the eggs one at a time, beating well after each addition.

3. Step 3

   Sift the flour, cocoa, baking powder and baking soda into the creamed mixture and fold in together with the milk.

4. Step 4

   Spoon the mixture into the prepared tin. Bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave in the tin for 10 minutes before turning onto a wire rack to cool.

5. Step 5

   To make the Chocolate ganache: Melt the chocolate and butter in a heatproof bowl over hot water or in the microwave on 20 second bursts. Gently stir to a smooth consistency. Do not overmix.* Allow to thicken slightly before using.

6. Step 6

   Once the cake is cold, pour the chocolate ganache over the top, lightly spreading with a knife and allowing the ganache to run down the sides. Top with fresh raspberries and dust with icing sugar, if wished.