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Raspberry Chocolate Cake


Posted Date : 01 Jul 2020
This super-moist raspberry chocolate cake is layered with raspberry fillings and frosted with a generous amount of smooth chocolate icing. The unique and rich fusion of dark chocolate cake with raspbe
BAKE TEMP : 180ºC
MIXING TIME : 6-7 Mins
BAKE TIME : 20 Mins
PREP TIME : 30 Mins

Ingredients

Chocolate Cake Egg Free
EF Chocolate Cake Mix - 500gm
Vegetable Oil - 50gm
Water - 250gm

Chocolate Frosting
SB Whipping Cream Powder - 120gm
Chilled Water - 100gm
Natural Cocoa Powder - 10gm

Filling
Raspberrry Fruit Filling - 100gm
Fruitfill by SwissBake®

Method

Method for Cake Base
Place cake mix and water into a bowl and using a beater blend together for 1 minute on slow speed. Scrape down and mix on medium speed for 4 minutes. Add oil slowly and further mix for 1 minute on slow speed. Pour and divide the prepared batter into separate cake tins (minimum 3 cakes). Bake at 180ºC for 25-30 minutes. Once cooled, trim top of the cakes to level them.

Method for Chocolate Frosting
Whisk SB Instant Cream powder with water and cocoa powder for 4 to 5 minutes. Pour into a piping bag and refrigerate for at-least 30 minutes before using. 
Spread half of Raspberry filling over one cake, top with second layer and spread the remaining raspberry filling over top. Top with final layer of cake. Refrigerate for 1 hour or overnight. Spread frosting over and sides of the cake. Garnish with frosting rosettes and sieve cocoa powder on top.

Baking Tips

N/A

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