Devil’s Chocolate Cake
2 1/4 cups self-raising flour
1 teaspoon bicarbonate of soda
2/3 cup cocoa powder
1 3/4 cups caster sugar
150g butter, softened
1 cup water
3 eggs, lightly beaten
1 x 300ml carton cream, whipped
coca powder for dusting
Icing:
75g dark chocolate, chopped
1 teaspoon vegetable oil
2 tablespoons water
1 1/2 cups icing-sugar mixture
2 teaspoons boiling water
fresh raspberries to decorate
1. Grease two deep 20cm round cake pans, line bases with baking paper.
2. Sift flour, soda and coca; stir in sugar. Add butter, water and eggs. Beat with an electric mixer for 5 minutes, or until mixture is changed in colour. Divide among prepared pans.
3. Cook in a moderate oven, 180°C, for about 45 minutes, or until cooked when tested. Stand cakes in pans for 5 minutes before turning out onto wire racks to cool.
4. Icing: Place chocolate, oil and water in a heatproof bowl, place over a pan of simmering water; stir until chocolate is melted and mixture is smooth. Remove from heat; stir in boiling water.
5. Sandwich cakes together with cream; spread top with icing. Dust with sifted cocoa; decorate with raspberries.