250g butter, chopped

200g good quality milk chocolate

2 cups caster sugar

1 1/3 cups water

1 tsp instant coffee

¾ cup plain flour

¾ cup SR flour

¼ cup cocoa

3 eggs, lightly beaten

1 cup raspberries

Method

In a large saucepan add the first five ingredients. Melt together over a low heat until sugar is dissolved and butter and chocolate are melted. Allow to cool for 10 minutes.

Sift plain flour, SR flour and cocoa into a large mixing bowl. Add the cooled liquid and beat gently.

Add the eggs and mix gently. Pour half of the mixture into greased cake tin, then add the berries and pour the remaining mixture over the top.

Bake at 150C for 1 ¾ hours. When cool decorate with chocolate ganache.

Chocolate Ganache

250g milk chocolate, chopped

1/3 cup cream

Method

Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat. Set aside to cool, stirring occasionally, until ganache is thick and spreadable. Serve with fresh berries.

Total time: 2 hours, 15 minutes (plus cooling time).

Serves: 10-12

Difficulty: 7/10

JEN SAYS: A beautiful smooth cake with just a hint of the tart raspberry in it, topped with chocolate ganache it is a winner.