Tastebud Dancing Chocolate Mint and Raspberry Cake

This last week I have been testing out my new food processor I got for Christmas. I am in love with it, it is so versitile. You can make practically anything in it. Well yesterdays cooking was a Chocolate Mint and Raspberry Cake with Chocolate Cream Icing. Seriously people, this cake was nice. Little A ate most of ours and then she ate half of her friends piece.We ate this outside under the shade of a large tree while the girls were in the pool splashing about. Summer in a nutshell.

 Here is the recipe, give it a go and tell me how it works out for you!

125g butter, softened

1 cup caster sugar

1/4 cup frozen raspberries

2 eggs

1 1/2 cups Healthy Baker self-raising flour

1/4 cup cocoa powder

1/2 cup desiccated coconut

1 cup milk  

4 mint sticks

double cream, to serve

1.      Preheat oven to 180°C/160°C fan-forced. Grease a 6.5cm-deep, 20cm (base) round cake pan. Line with baking paper. Using a food processor, beat butter, sugar, 1 mint stick, broken and raspberries until fluffy. Add eggs, 1 at a time, beating well after each addition. Use the Quad Blade.

2.      Sift half the flour and half the cocoa over butter mixture. Add half the coconut. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour, cocoa, coconut and milk. Spoon into prepared pan. Smooth top. Bake for 55 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool

To make the chocolate cream icing just whisk together cream, 1 tsp cocoa powder and 1 tsp icing sugar till desired thickness and spread over cooled cake. The place the rest of the mint sticks onto the cake as decoration.