Recipe
Chocolate cake
with raspberry schofrulade
fluffy vanilla sponge, silky chocolate cream and juicy raspberries come together with Schofrulade Raspberry to create a dessert that tastes like pure happiness in every bite.
Preparation
1. Prepare the Vanilla Sponge
Preheat the oven to 170°C (fan-assisted). Beat the softened butter and sugar until light and creamy. Add the eggs one at a time, mixing well after each addition.
2. Finish the Batter
Mix the flour and baking powder together. Add to the batter along with the salt, vanilla extract and chocolate chips. Stir gently until everything is just combined.
3. Bake the Cake
Pour the batter into a 26 cm cake tin and bake for approximately 25 minutes. Leave to cool completely in the tin before carefully removing.
4. Prepare the Chocolate Cream
Melt the chocolate and butter together and leave to cool slightly. Whip the cream until stiff peaks form, then gently fold it into the chocolate mixture.
5. Decorate
Spread the chocolate cream over the cooled cake. Garnish with fresh raspberries and Schofrulade Raspberry pralines.
More cake happiness is hard to imagine.
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