Red devil chocolate cake
Just who wouldn’t want a slice of this wow-factor chocolate layer cake?
Serves 16 • Ready in 1 hr, plus chilling
425g pack Betty Crocker Devil’s Food Cake Mix
90ml vegetable oil, plus 2tbsp
3 eggs
200g dark chocolate, chopped
150g Belgian milk cooking chocolate, chopped
300g fresh raspberries
2 x 280g packs full-fat soft cheese
50g icing sugar, sifted Pink gel food colouring
4tbsp raspberry jam
75g pink shimmer sugar (available from Sainsbury’s)
You will need:
5 x 18cm layer cake tins (available as a set from lakeland.co.uk), greased and bases lined with baking paper
An empty margarine tub
1 Heat the oven to 180C/Gas 4. Make up the cake mix with 90ml oil, eggs and 250ml water, following the pack instructions.
2 Divide the mixture between the 5 cake tins. Bake for 15 mins until just firm. Leave to cool.
Melt the chocolates in 2 separate bowls, with 1tbsp oil added to each bowl. Pour the chocolates into the empty margarine tub and swirl together
