Chocolate-Raspberry Heart Cake

Chocolate-Raspberry Heart Cake

This really rich, moist chocolate cake has a great taste of sweet raspberries which is heightened by the use of jam in the cake and the frosting. Make it in a round tin if you can’t find a heart shaped one.

Serves 10

Points per serving: 4

250 g Betty Crocker Devil's Food Cake Mix, pack unprepared

125 ml water, (4floz)

2 egg whites, or 1 sachet egg white powder

160 g jam, raspberry, approx 8 tbsp, seedless and reduced sugar

100 g Green & Black Organic 70% Dark Chocolate, (3½oz)

50 g raspberries, (1¾ oz) fresh

Preheat oven to Gas Mark 4 / 180ºC / 160ºC fan / 350ºF. Line a 20cm/8in heart shaped tin or a 20cm/8in round cake tin with baking parchment.

In a large bowl mix the cake mix, water, egg whites (or egg white powder) and 2 tbsp of the jam with an electric mixer for about 2 minutes until smooth. If you are using seeded jam the seeds will still be visible. Pour into prepared pan and bake for about 30 mins until a skewer inserted in middles comes out clean. Invert onto a wire rack, removing any parchment and cool completely.

Meanwhile, melt the chocolate in a double pan or a heatproof basin over a pan of simmering water; allow to cool for 1 min, then stir in remaining jam. Spread the frosting over the cake and outline the perimeter with raspberries. (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.)

This cake is very rich so would easily double as a dessert for a dinner party. Powdered egg whites are a great store cupboard product and you don’t waste the yolks. We used egg white powder in this recipe for ease, but 2 fresh egg whites could be substituted instead, remembering to reduce the water slightly to compensate.