Chocolate cake with raspberries and cream
Give your mum the gift of baking!
Ingredients
• 2 x 440g packets Green’s Chocolate Cake Mix
• 300ml tub thickened cream,whipped
• Fresh raspberries, to decorate
CHOCOLATE ICING
• 100g unsalted butter, chopped
• 300g dark chocolate, chopped
Method
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Lightly grease two 20cm round cake pans. Line with baking paper.
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Prepare cake mixes one at a time, according to packet directions. Reserve icing mix for another use. Divide evenly between cake pans.
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Cook in a moderately slow oven (160˚C) for 35–40 minutes, or until cooked when tested. Stand in pans for 10 minutes. Turn out onto wire racks to cool.
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To make icing, stir butter and chocolate in a heatproof bowl, sitting over a saucepan of simmering water, until melted and smooth. Stand at room temperature to cool and thicken.
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To assemble, trim tops of cakes to sit flat. Place one cake, upside down, on a serving plate. Spread with whipped cream. Top with remaining cake upside down. Spread with icing. Decorate with berries.
