This is such a delicious option for those al fresco summer coffees!
8oz/225g butter,
softened 8oz/225g caster sugar
4 eggs 8oz/225g self-raising flour
2oz/50g cocoa powder
Topping:
4oz/110g dark chocolate-melted
White chocolate shavings
Fresh raspberries
Method:
Preheat the oven to 180C/350F/Gas Mark 4.
Grease and line an 11x7 inch oblong tin with parchment paper. Place the butter and sugar into the electric mixer and beat for 3-4 minutes until it has a pale creamy consistency. Beat in the eggs and then sift in the flour and cocoa powder and beat for another 2-3 minutes.
Transfer into the prepared cake tin and bake in the oven for 30-35 minutes or until a skewer inserted in the centre comes out clean. Once the cake comes out of the oven, pour the juice of the orange on top of the cake and then after 10 minutes, carefully remove from the tin. Allow to cool on a wire rack.
Once the cake is cool spread it with the dark chocolate and then sprinkle with the white chocolate shavings. Garnish if desired with fresh raspberries. Dust with icing sugar
