• 185g butter, softened
  • ¾ cup caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1¾ cups flour
  • ¼ cup cocoa
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ cup milk

  • Chocolate Ganache:
  • 125g dark chocolate
  • 50g butter
  • Fresh raspberries to garnish (optional)
  • Icing sugar (optional)
  1. Preheat the oven to 180°C (conventional bake). Grease and line the base of a 20 cm cake tin with baking paper.
  2. Using a electric beater, cream the butter, sugar and vanilla extract until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. Sift the flour, cocoa, baking powder and baking soda into the creamed mixture and fold in together with the milk.
  4. Spoon the mixture into the prepared tin. Bake for 45–50 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave in the tin for 10 minutes before turning onto a wire rack to cool.
  5. To make the Chocolate Ganache: Melt the chocolate and butter in a heatproof bowl over hot water or in the microwave on 20 second bursts. Gently stir to a smooth consistency. Do not overmix.* Allow to thicken slightly before using.
  6. Once the cake is cold, pour the chocolate ganache over the top, lightly spreading with a knife and allowing the ganache to run down the sides. Top with fresh raspberries and dust with icing sugar, if wished.

Top Tips

  • *Do not overmix the ganache or allow water to get into the mixture as it will become unusable.

Rate and Review

5 Ratings

Reviews (5)

Frances's Rating
Mary's Review | Rating

Beautiful Cake

Cheryl's Rating
Annette Campbell-Orpin's Review | Rating

This is a family favourite now. Really yummy, super easy to make. Definitely a winner.

Tamia's Review | Rating

I love this recipe, its so easy and delicous me and my family love to bake and this is honestly the most delicous cake we have ever baked......so Thank you food in a minute :)