THE ORIGINAL CHOCOLATE RASPBERRY MUD CAKE

Preheat your oven to 180 deg C. LIBERALLY grease a 22cm round cake pan . next you need to prepare the topping , place 100gm of good quality dark chocolate and 125 ml of cream and 150gm of strawwberry jam in a small pot over a low heat . Stir until smooth , then pour into the prepared pan making sure it covers the whole base . In a bowl , mix together 30 gm of cocoa powder with 125 ml of boiling water , stirring until smooth , then add 60mlof milk , 1/2 tsp of vanilla extract and 90 gm of strawberry jam , stirring to combine . In the bowl of your electric mixer cream together 115gm of room temp butter/ marg and 65 gm of castor sugar . In a small bowl lightly beat 2 eggs together . In another bowl mix together 125gm of plain flour with 1 and 1/2 tsp of baking powder and a pinch of salt . Now using a wooden spoon combine the egg , butter and cocoa mixture along with the flour mix, until smooth . Finally fold through 80 gm of fresh whole raspberries . Pour the batter into the prepared pan , making sure you spread it right to the edge and cover the topping completely. Bake in the preheated oven for 35 minutes or until firm . Leave the cake to cool in the pan for 15 minutes . Turn the cake out onto a serving plate , scrape out any leftover sauce out from the pan and spread over the cake . This cake can be served warm or cold with a side of a few fresh raspberries .