Elevate your dessert game with the Tall Poppy Chocolate Cake with Raspberry & Rhubarb Dessert Sauce. This moist and rich chocolate cake is infused with the fruity tang of Tall Poppy’s Raspberry & Rhubarb Dessert Sauce, creating a decadent treat perfect for any occasion.

Ingredients: 

270g firmly packed brown sugar
185ml Tall Poppy Raspberry & Rhubarb Dessert Sauce
120g unsalted butter 
50g cocoa powder
1/4 tsp Bicarbonate of Soda
150g self raising flour
2 tbsp plain flour
3 eggs, lightly whisked
Melted butter, to grease

Method:

Preheat Oven to 170 C. Brush a deep, round 20cm cake pan
with melted butter to lightly grease. Line the base and
sides of the pan with non stick baking paper.

In a large saucepan place butter, brown sugar and
Raspberry & Rhubarb Dessert Sauce. Sift bi carbonate of
soda and cocoa over the mixture. Place the pan over
medium/low heat and whisk until mixture is smooth. (Do
not boil mixture) Remove the pan from the heat and set
aside for 5 minutes to cool slightly.

Sift half of each the self raising and plain flours into the
pan. Use whisk to stir until mixture is smooth. Repeat with
the remaining flours.

Add eggs and continue to stir until well combined.

Pour the mixture into the prepared cake pan. Bake in a
preheated oven for 45-55minutes or until a skewer inserted
in the centre of the cake comes out clean. Set aside to cool.

When completely cool dust with icing sugar, a drizzle of
Raspberry & Rhubarb Dessert Sauce serve with ice cream
or cream.