April 8th, 2012
Photography by Michael Alberstat Food Styling by Sue Henderson
Cook frozen raspberries with cornstarch to a rolling boil.
Preheat oven to 350 F.
Sift together all dry ingredients, except cocoa powder. Set aside.
Combine cocoa powder, water and milk in a saucepan and bring to a full boil, being careful not to boil over.
Remove from heat, add oil.
Cool until mixture is lukewarm.
Stir in the egg and vanilla to the cooled mixture.
Using an electric mixer, add the dry ingredients to the wet, beating until smooth. Do not over-beat.
Pour into a wax-paper lined, 8-inch round cake pan and bake for 25-30 minutes. (Check centre for doneness with a skewer.)
Cool in pan on a rack.
Cut cake in half horizontally with a serrated bread knife.
Spread half the whipped cream on first layer. Add layer on top.
Spread raspberry filling on centre of cake, then decorate edges with dollops of whipped cream all around.
Nutrients per serving: 422 calories, 8 g fat, 5 g protein, 64 g carbohydrates, 5 g fibre.