- 50g butter, softened
- 3/4 cup caster sugar
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 2 eggs
- 3/4 cup plain flour
- 1 teaspoon baking powder
- 1 tablespoon Cocoa
- 100g dark chocolate, melted
- Cocoa, to serve
- Vanilla ice-cream, to serve
- 3 cups fresh raspberries or frozen raspberries
- 1/4 cup icing sugar mixture, sifted
- 2 tablespoons orange liqueur
– Preheat oven to 180ᵒC. Grease a 6cm-deep, 20cm round (base) pan. Line base and side with baking paper.
– Using an electric mixer, beat butter, sugar, vanilla and 1 tablespoon of the milk until thick and pale. Add eggs, 1 at a time, beating until combined. Add flour, baking powder, cocoa and remaining milk. Beat until just combined. Add melted chocolate. Beat to combine. Pour mixture into prepared pan.
– Bake for 30 to 35 minutes or until top of cake is firm, but wobbles slightly in the center. Cool in pan for 30 minutes.
– Meanwhile, make Raspberry sauce; Mash raspberries in a bowl. Transfer to a saucepan over medium-high heat. Stir in icing sugar until combined. Bring to the boil. Boil, stirring constantly, for 2 minutes or until thickened slightly. Strain. Stir in liqueur.
– Carefully transfer cake to a plate (base of cake will be quite wobbly). Dust well with cocoa powder. Serve with vanilla ice-cream and raspberry sauce.