Dark Chocolate & Raspberry Cake

Self cooking photograph

For Cake:
all purpose flour	2 cups
sugar	1-1/2 cup
egg	2
baking soda	1-1/4tsp
salt	1/2tsp
milk	1 cup
butter	100g - softened
vanilla extract	1tsp
dark chocolate	100g - melted
coco powder	3tbsp
Method:
Preheat oven to 180 C, grease a round shaped cake pan, place a butter paper; grease it once again.
In a medium bowl, combine flour, baking soda, coco powder and salt.
In a large bowl, beat sugar and butter until light and fluffy.
Stir in vanilla extract and eggs and then add chocolate.
Now add dry ingredients and milk; mix well after each addition.
Scrap batter evenly into the greased pan.
Bake for 45 to 60 minutes or until a thin skewer inserted in the center comes out dry.
Cool it for 10 minutes then remove from pan and let it cool completely.
When cake is completely cool then divide the cake into 2 portions from the middle with a cake knife.
Meanwhile, make the filling.
For Filling:
whipping cream	1 pkt
raspberries	1 cup
Method:
Whip the cream until thick and fold in 3/4 cup of chopped raspberries.
Now spread the filling on one side of the cake portion to make sandwich with the other.
For Frosting:
chocolate	250g
cream	1 pkt
Method:
Cook the cream and chocolate together on low heat; stir continuously with a wooden spoon.
Now spread the frosting all over the cake, decorate it with the rest of raspberries & whipped cream.
Makes 1 large cake.