Chocolate and Raspberry Cake

This recipe was found in a lift out magazine called Sunday Life, dated May 2004. The cake is based on a prize winning recipe from Peter Bennett, a regular entrant in the cooking section of the Royal Melbourne Show.

Dead Easy Chocolate Cake.
Ingredients:
200g S.R. Flour.
25g Cocoa Powder.
250g Dark Brown Sugar.
125g Butter (at room temperature)
2 Eggs.
2 tsp Vanilla Essence.
160ml Water.
200g fresh or thawed Raspberries.

Chocolate Glaze:
80ml Pouring Cream.
150g good quality Dark Chocolate. (chopped in to small pieces)

Method:
Preheat oven to 170c. Grease and line a 20cm cake tin.
Place all ingredients (except the raspberries) in a large mixing bowl and mix for 2-4 minutes until all combines , light and fluffy.
Fold in most of the raspberries (keep back some for decoration if you like). Pour the cake mix in to the prepared tin and smooth the top with a spoon. Bake for 50-55 minutes or until skewer comes out clean. Stand cake for 5 minutes in tin to cool a little, then turn out on to a rack to cool more.
Meanwhile, make the chocolate glaze.
Heat the cream in a saucepan until almost simmering. Pour the cream over the chocolate that is in a heat proof bowl. Let stand for 1 minute, then stir until smooth.
Pour over the now cooled cake and decorate with the spare raspberries. Allow the glaze to set a little before cutting. Enjoy, we did.