100g butter, plus extra for greasing
200g caster sugar
2 large free-range eggs
70g plain flour, plus extra for dusting
3 tbsp cocoa powder
1 tsp vanilla extract
Icing sugar, to dust
Handful raspberries, to serve
 

 

1. Preheat the oven to 180°C/350°F/Gas Mark 4.

 

2. Grease a 20cm cake tin with a removable base, grease the tin and line with parchment paper.

 

3. Melt the butter in a saucepan. Remove from the heat, add the sugar and eggs and mix well.

 

4. Add the flour, cocoa and vanilla and mix until combined.

 

5. Pour into the prepared cake tin and place in the oven for 20 minutes.

TOP TIP

The cake won’t rise dramatically but you should be left with a set top and gooey middle.

 

6. Serve in slices, with a dusting of icing sugar and a handful of raspberries. You can also add a little whipped cream to top it off.