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Enjoy the chocolately goodness of this moist chocolate cake topped with fresh raspberries. The perfect addition to birthdays, Mothers day and other special occasions.
Prep time 20 min
Cook time 60 min
Serves 12


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  1. Preheat oven to 180°C/160°C fan forced. Line the base of a 20cm spring form tin with baking paper and grease the sides.
  2. Using an electric mixer; beat butter and sugar in a large bowl until pale and creamy. Beat in sour cream and eggs and continue to beat until thick and creamy. Sift flour, baking powder and NESTLÉ BAKERS' CHOICE 100% Cocoa together and gently fold into creamed mixture. Carefully stir through frozen raspberries. Spoon into prepared tin.
  3. Bake for one hour or until a skewer inserted into the center comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
  4. Meanwhile; combine PLAISTOWE Chocolate Dark and thickened cream in a microwavable bowl; microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted and smooth. Spread over the top and sides of cake. Top with fresh raspberries.

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