Prep time: 5 mins
Cook time: 1 hour
Serves: 12-16
Makes: 1 big cake or 2 smaller cakes
Ingredients
- 3 cups self-raising flour
- 2 cups sugar
- 1½ tsp vanilla extract
- ¾ cup cocoa powder
- 2 tsp baking soda, sifted
- 200g butter, softened
- 1 cup milk or unsweetened yoghurt
- 3 large eggs
- 1 cup boiling hot coffee
- To ice:
- 1 recipe Chocolate Ganache
- fresh raspberries
Method
- Heat oven to 160°C. Grease the sides and line the base of a 30cm round cake tin or 2 x 20cm round cake tins with baking paper.
- Place all ingredients except Chocolate Ganache and raspberries in a bowl or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated.
- Pour mixture into prepared tin or tins and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it uniced.
- When you are ready to ice the cake, slather chilled Chocolate Ganache over the top. Top with fresh raspberries and serve.