Our deliciously moist chocolate cake separated into two with a lush raspberry coulis layer in-between.
1. Prepare cake according to instructions on the box. Leave in the tin for 10 minutes, then
transfer to a wire rack to cool completely.
2. Meanwhile, make the raspberry coulis. Place raspberries, sugar, chia seeds and lemon juice
in a small saucepan and simmer, stirring occasionally, until thickened (10-15 minutes).
Remove from heat and leave to cool. Refrigerate until required.
3. Make the chocolate ganache by microwaving chocolate and cream together on medium-low
in 30 second bursts, stirring in between, until smooth. Leave to cool and thicken a little,
until just pourable.
4. Use a 6cm round cookie cutter to cut 7 rounds out of the cooled cake. Cut the rounds in
half horizontally. If your cookie cutter isn’t tall enough, you can cut the whole cake in half
horizontally before cutting out the rounds. Top the bottom halves with raspberry coulis,
then add the top halves and spoon ganache over the top. Decorate with raspberries.