Raspberry Chocolate Cake

The secret ingredient in this moist cake is mayonnaise, which gives it a shelf-life of 1 week in the fridge – if you can resist eating it before then, that is!

ngredients

• 40g butter, melted, plus extra, softened, to grease
• 100g (1 cup) Dutch cocoa, (see top tips) plus extra, to dust
• 250ml (1 cup) buttermilk
• 3 eggs
• 300g (1 cup) whole-egg mayonnaise
• 440g (2 cups) caster sugar
• 225g (1 1/2 cups) self-raising flour
• 120g (1 cup) ground almonds
• 1 tsp bicarbonate of soda
• 150g frozen raspberries
• 100g dark chocolate (55% cocoa solids), very finely chopped
• 1 pomegranate, seeded
• 175g icing sugar, sifted
• 20g flaked almonds, roasted
  
  Please check out Taste Of Home for more tastey recipes http://www.tasteofhome.com/recipes/raspberry-cake