Red devil chocolate cake

Just who wouldn’t want a slice of this wow-factor chocolate layer cake?

Serves 16 • Ready in 1 hr, plus chilling 425g pack Betty Crocker Devil’s Food Cake Mix

90ml vegetable oil, plus 2tbsp

3 eggs

200g dark chocolate, chopped

150g Belgian milk cooking chocolate, chopped

300g fresh raspberries

2 x 280g packs full-fat soft cheese

50g icing sugar, sifted

Pink gel food colouring

4tbsp raspberry jam

75g pink shimmer sugar (available from Sainsbury’s)

You will need:

5 x 18cm layer cake tins (available as a set from lakeland.co.uk), greased and bases lined with baking paper An empty margarine tub

1 Heat the oven to 180C/gas 4. Make up the cake mix with 90ml oil, eggs and 250ml water, following the pack instructions.

2 Divide the mixture between the 5 cake tins. Bake for 15 mins until just firm. Leave to cool.

3 Melt the chocolates in 2 separate bowls, with 1tbsp oil added to each bowl. Pour the chocolates into the empty margarine tub and swirl together with a skewer, to make a marbled effect. Chill for 1 hr until firm.

4 Whizz 100g raspberries in a food processor until smooth. Add the soft cheese, icing sugar and a little pink gel food colouring. Blend for 10 secs until just combined and smooth.

5 Spread 4 of the cake layers with 1tbsp jam and 2tbsp of the raspberry frosting and stack 1 layer on top of the other. Top with the remaining cake layer. Spread frosting around the outside of the cake and roll in the shimmer sugar. Spread the remaining frosting over the top of the cake. 6 Turn the chocolate block out of the tub and drag a vegetable peeler across it to create large curls. Pile on top of the cake with the remaining raspberries.

Per serving: 426 cals, 23g fat, 11g sat fat, 48g carbs