Dark Chocolate Traybake Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20cm x 20cm traybake tin and line it with parchment paper.

   Tip: Use a tin with a non-stick coating for easier removal.

2. 2

   Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

3. 3

   In a separate bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, and salt.

   Tip: Make sure to sift the dry ingredients for a smooth batter.

4. 4

   In another bowl, whisk together the melted chocolate, eggs, and vanilla extract.

   Tip: Don't overbeat, as this can make the batter too thin.

5. 5

   Add the dry ingredients to the chocolate mixture and stir until combined.

   Tip: Don't overmix, as this can make the cake dense.

6. 6

   Fold in the raspberries.

   Tip: Be gentle to avoid crushing the raspberries.

7. 7

   Pour the batter into the prepared tin and smooth the top.

   Tip: Use a spatula to remove any air bubbles.

8. 8

   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Don't overbake, as this can make the cake dry.

9. 9

   While the cake is baking, melt the chocolate ganache ingredients in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

10. 10

    Once the cake is done, remove it from the oven and let it cool in the tin for 5 minutes.

    Tip: Don't remove it from the tin yet, as this can cause the cake to break.

11. 11

    Transfer the cake to a wire rack to cool completely.

    Tip: Let the cake cool completely before slicing and serving.

12. 12

    To make the chocolate ganache, melt the chocolate and heavy cream in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Stir until smooth and glossy.

13. 13

    Once the cake is completely cool, spread the chocolate ganache over the top and serve.

    Tip: Decorate with fresh raspberries, if desired.