As the affection for cooking continues, me and Cheesy tried making a chocolate raspberry buttercake and scones on Friday for cell. It turned out pretty well, considering I had just randomly pulled out the recipe from a Woman’s Day magazine I had a long long time ago. It was such a random thing, they used the cake I made for my birthday 1 month ago, breaking into song when I was standing there. Probably one of my more memorable birthdays 
Here’s the recipe we used:
Preparation: 15 minutes
Cooking: 50 minutes
Cake:
125 gm butter, at room temperature, chopped
3/4 cup caster sugar
2 eggs
1 tsp vanilla essence
2 cups self-raising flour
1/4 cup cocoa
3/4 cup milk
1 1/2 cups frozen raspberries, plus extra to decorate
Chocolate butter cream:
125 gm butter, at room temperature, chopped
3/4 cup icing sugar mixture
2 tbsp cocoa
2 tbsp milk
1. Preheat oven to moderate, 180 degrees Celcius. Lightly grease a 22cm round cake pan and line the base with baking paper.
2. In a large bowl, cream butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Sift flour and cocoa together. Lightly fold into creamed mixture, alternately with milk, beginning and ending with flour. Fold in raspberries.
4. Spoon mixture into prepared pan, smoothing top. Bake for 45-50 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes, before turning onto wire rack to cool completely.
5. Chocolate butter cream: Beat butter in bowl until pale. Add icing sugar mixture, cocoa and milk. Beat until combined. Spread over top and sides of cake. Decorate with extra raspberries.
I put some blueberries and chocolate shavings on top just to make it look pretty. Unfortunately I forgot to take a picture of when it was ready and I only have a picture of the cake itself.
Admittedly the cake looks very plain but I tell you the end results were amazing. Cheh, self praise really is no praise LOL But trust me, this is probably one of the more simple but tasty desserts to make
