Raspberry chocolate mud cake
Makes 1 cake
435ml hot water
400g dark chocolate
235g caster sugar
285g self-raising flour
140g pureed/mashed raspberries
5ml raspberry flavour (optional)
Bring water to boil in a medium pot. Add butter and chocolate to pot, turn off heat and leave to melt. Stir after about 5 minutes until combined then set aside.
Combine sugar, cocoa in an electric mixer with the whisk attached. Add butter chocolate mix., whisk on medium until smooth. Add raspberries and raspberry essence.Add the eggs one at a time. Scraping down sides of the bowl. Sieve flour and add on low speed until smooth. Pour evenly into a lined 9-inch cake tin. Bake at 150c until cooked. Check after 1 hour.
500g dark chocolate
freeze-dried raspberries to decorate
Bring cream to near boil in pot or microwave. Add chopped chocolate. Leave 5 minutes then whisk together.
Leave ganache to thicken to desired consistency and then spread over the cake with a palette knife or similar. Crumble freeze dried raspberries to decorate.
Recipe by Justine Curtis and Michelle Blyth from Cremorne Street Bakers an online shop and wholesale bakery. Check out their gorgeous bakery treats on Instagram @cremornestbakers