Donna Hay Dessert Cake

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray. Set aside.

2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to ensure all ingredients are evenly distributed.

3. Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

4. In a separate bowl, whisk together the eggs, vanilla extract, and buttermilk until well combined.

5. Gradually pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

6. Gently fold in the fresh raspberries and chopped dark chocolate into the batter.

7. Pour the batter into the prepared cake pan and smooth the top with a spatula.

8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

9. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

10. Serve slices of the Donna Hay Dessert Cake topped with a dollop of whipped cream and garnished with fresh mint leaves for a delightful and elegant presentation.