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Ingredients
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Cake
Raspberry Sauce
Garnish
Method
Cake Preparation
Preheat the oven
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan.
Melt chocolate and butter
In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water or in the microwave. Stir until smooth and let it cool slightly.
Mix wet ingredients
In a large mixing bowl, whisk together the granulated sugar and eggs until pale and fluffy. Slowly add the melted chocolate mixture and mix until combined.
Combine dry ingredients
In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
Combine wet and dry ingredients
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Bake the cake
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Raspberry Sauce Preparation
Cook raspberries
In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool.
Assembly
Serve the cake
Slice the cooled cake and serve with a drizzle of raspberry sauce on top. Garnish with fresh raspberries and mint leaves.