This delicious cake is the lightest that I know. Using oil, it is very easy to make. A syrup is poured into it which gives a moistness, and the rum is optional. The chocolate cream topping and the raspberries make it special but can be left off for everyday eating. You will need a 20cm / 8ins round deep cake tin and a small saucepan for the syrup.
- 150g (5oz) plain flour
- 1/2 teaspoon salt
- 2 level teaspoons baking powder
- 25g (1oz) cocoa
- 150g (5oz) soft light brown sugar
- 1 teaspoon vanilla extract
- 3 fl oz milk
- 4 fl oz vegetable oil
- 2 large eggs
- 110g (4oz) granulated sugar
- 5 fl oz (1/4 pt) water
- 2 tablespoons rum (optional)
- 40g (1 1/2 oz) plain chocolate
- 15g (1/2 oz) caster sugar
- 1 tablespoon water
- 2 tablespoons water
- 5 fl oz (1/4 pt) double cream
Line the base of the tin and grease it. Heat the oven to Gas 5 /190C.
Sieve the dry ingredients into a bowl. Separate the yolks of the eggs from the whites, putting the whites into a clean bowl.
Mix the yolks, milk, oil and vanilla together with a fork, stir into the dry ingredients and beat with a wooden spoon to make a smooth batter.
Whisk the whites to soft peak, fold into the mixture with a large metal spoon.
Put into the tin and bake for 40 - 50 minutes or until firm to the touch. Remove from the tin onto a cooling rack.
Syrup: in a small pan dissolve the sugar in the water then boil for 5 minutes without stirring. Cool and add the rum (if used). Replace the cake into the tin and stand it on a plate if it has a loose base. Prick with a skewer and pour the syrup over a little at a time.
Topping: Melt the chocolate carefully in a small pan with the water and the sugar, leave to cool slightly. Whip the cream to soft peak, marble in the chocolate. Put the cake on a serving plate, spread the cream over the top of the cake and pile raspberries on top.