Nanna's Chocolate Cake


PREP TIME 5 minutes
COOK TIME 1 hour


150g Ashgrove butter
1 ½ cups sugar
1 cup water
¼ cup cocoa
1 tsp bicarb soda
1 ½ cups Four Roses self raising flour
2 eggs
600ml Ashgrove cream
1 tsp vanilla paste
½ cup icing sugar
1 punnet fresh raspberries
2 leaves mint


Step 1
Preheat oven to 180ºC. Add butter, sugar, water, cocoa and bicarb soda to saucepan over a medium heat and bring to a boil before removing from heat and sitting aside to cool.

Step 2
Once cooled, add flour and eggs and whisk together well before pouring into a lined cake tin and placing into oven for approx 45 minutes until cooked.

Step 3
Add cream, vanilla and icing sugar into a bowl and whisk together well until at a soft peak before placing in the fridge to cool.

Step 4
Once cooled, spread cream on top of cake with raspberries, mint leaves and a sprinkle of icing sugar.