* Ingredients :
°3/4 cup soft butter (185 grams)
1 1/2 cups sugar
°3 eggs
°1/2 cup raspberry dollar sweets baking topping* or raspberry jam
°1 teaspoon vanilla
°1 1/2 cup self-rising flour
°1 1/2 teaspoons baking soda
°1 cup cocoa, sifted
°1 1/2 cup milk
°3 tbsp extra topping or jam
preheat oven to 180c (160c forced fan) 350f. line the bottom and grease and flour the side of a 23-cm (9-inch) springform pan.
Using an electric mixer, cream the butter and sugar with 1 tablespoon of milk.
add eggs one at a time, beating well after each addition.
stir in topping/jam and vanilla.
stir in flour, baking soda, cocoa and remaining milk.
pour into pan.
bake for about 70 minutes or until a knife comes out clean.
Cool in pan for 5 minutes then remove to wire rack to cool completely.
when cool, cut the cake in half and spread the bottom with the extra filling.
place the top and glaze with the ganache.
+GANACHE
°200 grams of dark chocolate chips
°1/3 cup heavy cream
in a glass bowl, mix the cream with the chocolate then in the microwave, heat in 20 second intervals, stirring after each until the chocolate is melted.
mix well then leave to stand for about 5 minutes to thicken then spread over the cake.
*note... I use the filling because it is seedless. You can get it in wool.
Enjoy !
