I loved the food in Oregon, and this rich chocolate cake is almost brownie-like, reminding me of the superb chocolate shops of Portland and of course the juicy berries for which that state is known. My mother shared her recipe with me; I've added more raspberries, as raspberry and chocolate is one of my best flavour combinations.
Cuts into 12 pieces
• 400g caster sugar
• 200g butter
• 4 eggs, beaten
• 2 tsp pure vanilla essence
• 75g cocoa (I use Valrhona)
• 100g flour
• 1 tsp baking powder
• 1 cup frozen raspberries (or fresh)
• Icing sugar for dusting
1. Pre-heat the oven to 170C. Prepare a 22cm square tin by buttering the sides and base and dusting with flour. Shake off any excess flour.
2. Cream the butter and sugar with an electric mixer until soft and fluffy. Add the eggs, a little at a time, with the vanilla and beat well.