Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
12
- 1 1/2teaspoons baking powder
- 1 1/2 cup self-raising flour
- 2packets dark chocolate chunks
- 1/4 cup thickened cream
- 125grams butter
- 250grams lite sour cream
- 300grams fresh raspberries
- 1 1/2 cup frozen raspberries
- 3 eggs, lightly beaten
- 1 cup caster sugar
- 1 1/2 cup cocoa
Method
Step 1 of 5
Preheat oven to 180oC/160oC fan forced. Line the base of a 20cm spring form tin with baking paper and grease the sides.
Step 2 of 5
Beat butter and sugar in a large bowl until creamy. Beat in sour cream and eggs and continue to beat until thick and creamy.
Step 3 of 5
Sift flour and NESTLÉ Bakers Choice Cocoa together and gently fold into creamed mixture. Carefully stir through frozen raspberries and 1pkt(180g) NESTLÉ Bakers Choice Dark Chocolate Chunks. Spoon into prepared tin.
Step 4 of 5
Bake for one hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
Step 5 of 5
Meanwhile; place remaining packet of NESTLÉ Bakers Choice Dark Chocolate Chunks and thickened cream in a microwavable bowl; Microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted and smooth. Spread over the top and sides of cake. Top with raspberries.
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