75 g Bournville cocoa powder
350 ml boiling water
250 g butter, diced
300 g light brown sugar
250g fine caster sugar
410 g plain flour
1 tsp bicarbonate of soda
1/2 tsp baking powder
1tbsp raspberry liquor (or syrup )
Dissolve the cocoa powder and melt the sugars, honey and butter into the boiling water. When everything is the same consistency, beat in the eggs. Be sure that the water is not so hot as to cook the eggs immediately.
Into a large bowl sift the flour, bicarbonate of soda and baking powder together. Make a well in the centre and start to combine the warm chocolate liquid, being sure to mix together as you go. You should have a smooth but quite runny cake mix.
Pour the mixture into a pre-lined round baking tin (9″ diameter with a depth of at least 4″), and place in a pre-heated oven for 1hr 30mins at 180°. Take out and check that the cake is cooked through by running a skewer through the centre. If the skewer comes out clean then the cake is cooked.
For the hard icing topping:
Warm 200ml of double cream and melt in 400g of dark chocolate and 100g of icing sugar. Allow to cool until the mixture coats the back of a metal spoon. Make sure the cake is cooled completely before applying the icing.
Top with fresh raspberries and anything else you like. I added fudge! ~