Paul's Chocolate Cake

Most of you will recognise this iconic chocolate cake - it might even be the most famous cake in the world! To recreate the version featured on Bake Off, arrange the raspberries neatly on top, starting in the middle and working outwards in a spiral.

12 Slices

Ingredients

90g unsalted butter, softened, plus extra to grease

80g soft margarine

225g soft light brown sugar

200g caster sugar

3 large eggs, at room temperature, beaten

1 tsp vanilla extract

375ml soured cream

250g plain flour

125g cocoa powder

1½ tsp baking powder

½ tsp fine salt

150g frozen raspberries

Chocolate frosting

110g dark chocolate, broken into small pieces

75g cocoa powder

75ml boiling water

180g unsalted butter, softened

70g icing sugar

Ganache

200g dark chocolate, broken into small pieces

200ml double cream

30g unsalted butter, in pieces, softened

To decorate

250g fresh raspberries

Method

1. Heat your oven to 180°C/160°C Fan/Gas 4. Grease 3 × 20cm loose-bottomed sandwich tins and line the bases with baking paper.

   
   

2. Using a stand mixer fitted with the whisk attachment, beat the butter, margarine and both sugars together until light and fluffy. Scrape down the sides of the bowl with a spatula and whisk again. With the mixer on a low speed, slowly pour in the beaten eggs, then incorporate the vanilla extract and soured cream.

   
   

3. Sift the flour with the cocoa, baking powder and salt. Add a large spoonful to the whisked mixture and mix in on a low speed, then repeat to incorporate the rest and make a smooth batter. Finally, using a spatula, fold through the frozen raspberries.

   
   

4. Divide the mixture evenly between the prepared tins and bake in the oven for 25 minutes until the cakes are risen and slightly shrunk from the side of the tin. Leave the cakes in the tins for 5 minutes then remove and transfer to wire racks to cool completely.

   
   

5. For the frosting, melt the chocolate in a heatproof bowl over a pan of simmering water; set aside to cool slightly. In another bowl, mix the cocoa and boiling water to a thick paste. In a large bowl, beat the butter until very soft then whisk in the icing sugar until pale and fluffy. Add the melted chocolate and cocoa paste and beat until smooth.

   
   

6. To assemble, place one cake layer on a stand, spread with a third of the chocolate frosting and cover with a second cake layer. Spread with half of the remaining frosting and top with the final cake layer. Spread the rest of the frosting over the top and around the side of the cake in an even, thin layer. Leave to set for about 1 hour.

   
   

7. For the ganache, melt the chocolate in a heatproof bowl over a pan of simmering water. Remove from the heat, add the cream and mix until evenly combined. Add the softened butter and beat until smooth.

   
   

8. Pour the ganache over the top of the cake and encourage it to run down the sides. Leave to cool slightly and then clean the cake stand.

   
   

   Arrange the fresh raspberries around the top of the cake to serve