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Categories:
butter sugar eggs vanilla flour cocoa powder milk frozen raspberries chocolate buttercream butter powdered sugar cocoa milk
Viewed: 1 - Published at: 5 years agoIngredients
- 1/2 cup butter, softened, chopped
- 3/4 cup granulated sugar
- 2 None eggs
- 1 tsp vanilla extract
- 2 1/4 cups self-rising flour
- 1/3 cup cocoa powder
- 3/4 cup milk
- 2.5 oz frozen raspberries, plus extra to decorate
- None None Chocolate Buttercream
- 1/4 cup butter
- 3/4 cup powdered sugar
- 2 tbsp cocoa powder
- 2 tbsp milk
Method
- Preheat oven to 350°F. Lightly grease and line an 8 inch round cake pan with parchment paper.
- Cream butter and sugar until pale. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Sift flour and cocoa powder together then fold in, alternately with milk, beginning and ending with flour. Fold in raspberries. Transfer to prepared pan, smooth top and bake for 45-50 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
- Meanwhile, to make the buttercream, beat butter until pale. Add powdered sugar, cocoa powder and milk. Beat until combined. Spread over top and sides of cake. Decorate with extra raspberries.
