Chocolate and raspberry cake

Step 1

Preheat oven to 180°C/160°C fan forced. Line the base of a 20cm spring form tin with baking paper and grease the sides.

Step 2

Using an electric mixer; beat butter and sugar in a large bowl until pale and creamy. Beat in sour cream and eggs and continue to beat until thick and creamy. Sift flour, baking powder and NESTLÉ BAKERS' CHOICE 100% Cocoa together and gently fold into creamed mixture. Carefully stir through frozen raspberries. Spoon into prepared tin.

Step 3

Bake for one hour or until a skewer inserted into the center comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

Step 4

Meanwhile; combine PLAISTOWE Chocolate Dark 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 fresh raspberries.