Christmas Berry Chocolate Cake

10 minutes
45 minutes
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  • 200ml Water
  • 1 ½ cup Sugar
  • 150g butter
  • 1/3 cup Cocoa
  • 1 tsp Bi-carb soda
  • 3 eggs
  • 50ml Chambord Liqueur
  • 300ml whipping cream
  • 2 tbs icing sugar
  • ½ tsp Vanilla extract
  • 1 punnet raspberries
  • 2 cups self-raising flour

Preheat oven to 180 degrees.

Step 1 In a large pot over medium heat, add butter, sugar, water, cocoa and Chambord. Whisk until butter has melted and sugar has dissolved. Once that is done add in flour and bi-carb, gently whisk to combine. Add eggs one at a time and combine.


Step 2 Pour mix into a greased tin and transfer to the oven. Cook for 40-45 minutes or until you can poke the cake with a skewer and it come out clean.


Step 3 Begin whipping cream and add vanilla essence and icing sugar. Whip to soft peaks. Spread cream on top of cake and top with fresh raspberries and a few sprigs of mint.


Serves 8

Recipe Image

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