Ingredients

Raspberry Cake

227g unsalted butter (softened)

400g sugar

4 eggs

385g plain flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

85g Raspberry Jelly powder

250ml milk

2 teaspoons vanilla

125ml fresh made raspberry puree

Raspberry Buttercream

227g unsalted butter (softened)

720g confectioners' sugar

1 teaspoon clear vanilla

85ml raspberry puree

Ganache

170g dark chocolate - chopped very fine, blended or grated.

125ml whipping cream

1 teaspoon vanilla extract

Methods

Raspberry Cake

Preheat oven to 350 degrees/Gas 4. Line the bottoms of three 8 inch round cake pans with baking paper, and spray the sides with release spray.

Cream together the butter and sugar until light and fluffy. Beat eggs and add gradually, mixing well after each. In another bowl, combine the flour, baking soda, baking powder, salt and jelly powder. Alternate adding the dry ingredients and the milk to the batter, beginning and ending with the dry. Blend in vanilla and raspberry puree. Divide the batter evenly between the prepared pans.

Bake for 40 minutes (ovens vary though), until toothpick inserted in the center comes out clean. Allow to cool on a rack.

Raspberry Buttercream

Beat butter and sugar on low speed until light and fluffy. Blend in raspberry puree and vanilla. If not desired consistency, add milk one tablespoon at a time. Keep covered.

Dark Chocolate Ganache

Place the chocolate chips in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let sit for a short time and gently whisk. Leave to cool and thicken for an hour at room temp or in fridge if you need to speed up the process.

Fill, ice and chill your cake for about 20minutes till the icing is cool - this helps the ganache drip effect.

Start pouring the ganache over the center of your frosted cake, slowly moving outward in circles. Smooth the top of the cake with an offset spatula.