Dark Chocolate Raspberry Mud Cake

Est Cooking Time 90 mins
Oven Temp: 160'C (pre-heat oven)
Tin size: 8” (20cm) round

Ingredients
250g unsalted butter
150g dark chocolate
2 cups sugar
1 cup raspberry puree
1 cup plain flour
¾ cup self-raising flour
½ cup cocoa
1 tbs instant coffee
2 eggs, beaten
Raspberry oil, 2 – 4 drops

Method
1. Prepare tin - lined with baking paper
2. Sift flours & cocoa.
3. Prepare the raspberry puree (this can be done earlier & stored in the fridge until needed).
4. Combine butter, chocolate, coffee & sugar in a saucepan. Stir over low heat until the chocolate is melted. Add the raspberry puree & stir until combined. Allow to cool for 15 minutes.
5. Transfer to a large mixing bowl. Using electric beaters, slowly add sifted flour mixture & eggs.
6. Add raspberry oil, amount really depends upon personal taste.
7. Pour into prepared pan, bake in moderately slow oven (160'C) for about 90 mins or until cooked.
8. Allow to cool.

Raspberry Puree Ingredients
2 cups raspberries – fresh or frozen, depending on season
8 tbs caster sugar
½ cup cold water

Method
Pour all the ingredients into a small pot and heat over a low flame until it begins to simmer. Crush the raspberries lightly and simmer for another 1-2 minutes or till the sugar has completely dissolved, then remove from the heat and give a good blitz in a blender (this may not be necessary if berries have dissolved). Run it through a strainer then leave to cool.

Variations
1. The client did not want this cake torted but if I were to have done so, I would have brushed the layers with Chambord (raspberry flavoured liqueur) & filled it with a chocolate raspberry ganache (Pam has posted this in the 'Fillings' section).

2. This cake can be quite expensive if making large quantities. I made 2 x 7” rounds; 2x 10” rounds & a 14” square kitchen cake & spent about $78 on the raspberries alone.

A cheaper alternative would be to omit the raspberry puree & replace with either a good quality raspberry jam or simply water & increase the oil.