This is how it's made Chocolate Cake with Raspberries and Red Currant

  1. Step 1

    Mix the milk and lemon juice in a jug and set aside.

  2. Step 2

    Cream the Stork and sugar together until light and fluffy and beat in eggs, one by one.

  3. Step 3

    Stir in the flour mix with the milk and melted chocolate and mix until smooth.

  4. Step 4

    Pour the batter into a square 22cm cake tin, greased and bottom lined with baking paper. Bake at 170 °C, 160°C, Gas mark 4 for 45-55 minutes. Allow to cool after baking.

  5. Step 5

    Now for the icing: Blend Stork with the sugar until smooth. Add raspberries and keep blending until smooth.

  6. Step 6

    Place the icing into a piping bag fitted with a star nozzle. Pipe over the top of the cake.

  7. Step 7

    Finish by decorating with fruit and fresh mint leaves.

  • Temperature: 170°C/150°C Fan/Gas mark 4 oC
  • Baking time: