Chocolate and raspberries make a balanced pairing: dark cocoa gives depth, while the fruit brings acidity. This single-layer cake uses a cooked raspberry topping and ganache. Weigh ingredients before starting and allow time for the cake to cool completely before decorating.

Ingredients — one 20 cm cake

• 150 g plain flour; 40 g unsweetened cocoa; 1 teaspoon baking powder; ½ teaspoon bicarbonate of soda; pinch of salt
• 180 g caster sugar; 2 large eggs; 100 ml neutral oil; 150 ml milk; 1 teaspoon vanilla
• 100 ml hot water
• 200 g raspberries, fresh or frozen; 40 g sugar; 1 teaspoon lemon juice
• 150 g dark chocolate, finely chopped; 120 ml cream

1. Prepare the cake

Heat the oven to 170°C conventional and grease and line a 20 cm round tin. Sift flour, cocoa, raising agents and salt into a bowl. In a second bowl whisk sugar, eggs, oil, milk and vanilla until combined. Fold in the dry ingredients, then stir in the hot water carefully. The batter will be fairly fluid; avoid beating it for longer than needed.

2. Bake and cool

Pour into the prepared tin and bake for about 35–45 minutes. Begin checking at 35 minutes: a skewer inserted into the centre should come out without wet batter. Oven behaviour varies, so use the centre of the cake as your guide. Cool in the tin for 15 minutes before turning onto a rack. Do not add ganache while the cake is warm.

3. Make the raspberry topping

Simmer raspberries, sugar and lemon juice for 6–10 minutes, stirring until thick enough to mound softly on a spoon. Cool completely. For a smoother finish, pass the mixture through a sieve before cooling. Reserve a little of the cooked mixture for serving rather than overloading the cake.

4. Finish with ganache

Heat the cream until steaming, pour it over the chopped chocolate and leave for two minutes. Stir gently from the centre until smooth. Let it thicken slightly, spread over the cooled cake and finish with the raspberry topping. Refrigerate the decorated cake in a covered container and bring individual slices towards room temperature before serving.

Contains wheat, eggs and dairy; check chocolate labels for other allergens. For equipment choices, see the mixer buying guide—this cake can be mixed by hand and does not require a stand mixer.