Ingredients

Topping 100g good quality dark chocolate 150g raspberry jam 125ml cream Cake 30g good quality cocoa powder 60ml milk 1/2 teaspoon natural vanilla extract 90g raspberry jam 115g butter, softened 65g caster sugar 2 medium eggs 125g plain flour 11/2 teaspoons baking powder pinch of sea salt 80g raspberries, plus extra

Description

Preheat The Oven To 180C. Generously Grease A 22cm Round Cake Tin. For The Topping, Put The Chocolate, Jam And Cream Into A Small Pan Over A Medium Heat. Stir Until Smooth, Then Pour Into The Prepared Tin. In A Bowl, Mix The Cocoa Powder With 125ml Boilin

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