Raspberry mud cake
9
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 50 min • Serves: 10 • Difficulty: Easy
Take dessert to the next level with this luscious choco mud cake dotted with tart raspberries.
Ingredients
Custard powder
35 g
Dark chocolate
60 g, melted
Reduced fat oil spread
80 g
Caster sugar
½ cup(s), (110g)
Egg(s)
2 medium
White self-raising flour
1¼ cup(s), (180g), sifted
Cocoa powder
¼ cup(s), sifted
Frozen raspberries
1½ cup(s), (200g)
Cocoa powder
2 tsp, extra
Fresh raspberries
120 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 20cm-round springform cake tin with oil. Line base and side with baking paper. Make custard following packet instructions. Combine custard with melted chocolate. Set aside to cool slightly.
2
Beat spread and sugar with an electric beater for 1–2 minutes or until thick and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour, cocoa powder and custard mixture, then gently fold in frozen raspberries.
3
Spoon mixture into prepared tin. Bake for 50 minutes or until skewer inserted in centre comes out clean. Cool in tin for 10 minutes before turning out. Sift extra cocoa powder over cake. Serve topped with fresh raspberries.
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