Chocolate buttermilk slab cake 275g castor sugar 125g chopped dark chocolate 90g butter 175ml water 225g plain flour ¾ teaspoon baking soda 100ml buttermilk 2 eggs
Set the oven to 170c. Line a brownie tin with parchment paper. Place the sugar, chocolate, butter and water in a saucepan and cook gently until the chocolate and butter have melted. Cool Whisk in the buttermilk and eggs. Sift the flour and baking soda together and fold into the mixture. Spoon into the cake tin and bake for 45 minutes or until an inserted skewer comes out clean. Allow to cool and remove from tin.
Raspberry ripple cream
100g frozen raspberries 50g castor sugar 500ml double cream 1 tablespoon icing sugar
Cook the raspberries and castor sugar for 5 minutes then press through a sieve. Cool. Whip the cream and sweeten with the sugar. Fold the raspberry puree through the cream.
To assemble
125g fresh raspberries Dehydrated raspberries ( optional) Fresh mint or angelica
Cut the cake in half and spread two thirds of the cream on top. Place other chocolate half on top. Pipe the remaining cream on top and add raspberries. Scatter over the dehydrated raspberries, add a few leaves of mint or angelica and serve.