Always a crowd pleaser and never a leftover, this chocolate cake recipe has been my go-to dessert for holidays, dinner events and birthdays. Its an interpretation of a Swedish chocolate cake combined with my sister's family favourite whipped cream recipe. Topped with fresh raspberries, or any berries of your choice, and it makes for an all-year-round dinner party staple.
Tip: I like to bake it the evening before my event so it has plenty of time to cool before lathering on the whipped cream. This also makes it extra gooey inside.
200g (7oz) unsalted butter, plus extra for greasing
175g (6oz) plain flour
75g (3oz) cocoa powder
500g (11b 2oz) granulated sugar
1tsp vanilla extract
4 large eggs lightly beaten
Preheat oven to 180C (160C fan). Grease the base and sides, and line the base, of a deep 20.5cm (8in) loose-bottom round cake tin.
Gently melt the 200g of butter in a small pan and set it aside to cool.
In a large bowl, mix the flour, cocoa powder, and sugar.
Stir in the cooled butter followed by the vanilla extract and eggs to make a thick batter.
Spoon into the tin and bake for 45-1hr, or until the top has formed a crust but gives a little when you press it. Let it cool fully before topping it (preferably overnight).
The Whipped Cream
1 cup of heavy whipping cream
2-3 heaping tablespoons of icing sugar (or more if you like)
Place ingredients into large bowl or mixer and beat until thick and airy. Add more icing sugar to taste.
Top with Fresh raspberries in concentric circles. Or strawberries, or dust with icing sugar.