Serves 10
Cake
240g Aine’s dark chocolate
380g caster sugar
250g butter
300ml milk
60ml oil
2 eggs
45g cocoa powder
265g plain flour
1 1/2 teaspoons baking powder
Filling
200g butter
200g icing sugar
50g cocoa powder
Buttercream
300g butter room temp
300g icing sugar
red food colouring
Topping
100g Aines dark chocolate
50ml Coole Swan
50ml Cream
2 punnets Clarke’s fresh raspberries
Method
For the cake, in a small pot, heat the chocolate, sugar, butter and half the milk until blended (do not boil)
Once combined add the remaining milk, oil and whisk until incorporated.
Add the eggs and mix.
Finally add in the sieved flour, cocoa and baking powder and mix until there are no lumps.
Pour this into a lined 8” round loose bottom baking tin and place into a preheated oven at 160C and bake for 1 hour or until a knife inserted into the center comes out clean.
Remove from the oven and allow to cool completely.
For the filling, beat the butter, sugar and cocoa together until well blended
Cut the sponge in three and sandwitch with the chocolate buttercream.
For the buttercream coating, simply beat the butter and icing sugar until thick and creamy.
Divide the mix in three, leave one plain and add 1 drop of red colouring into one mix and four drops into another and mix them well.
Once the cake is cold pipe the darkest layer of buttercream on the bottom, the medium colour in the center and the white on top and with a pallet knife, run this around the outside to blend the three colours. Once blended, place in the fridge for 10 minutes.
To make the chocolate topping, simply, heat the cream and Coole Swan and chocolate together until combined, set aside.
Once cold, drizzle some of this chocolate mixture on top and let it drizzle down the sides, place the raspberries on top and serve!
