Chocolate & Raspberry Layer Cake

Prep: 20 mins
Cook: 60 mins
Servings: 10
Choc Raspberry Cake
Raspberry and chocolate are married together to create a delectable layer cake. Rich chocolate layers are met with the tart sweetness of raspberries resulting in a showstopper of a cake.

Ingredients

Cake:

  • 1 packet White Wings Unbelievably Good Chocolate Cake
  • 160mL oat milk, or plant-based milk of choice
  • 180mL boiling water
  • 80g vegetable oil
  • 90g frozen raspberries
  • Fresh raspberries, to garnish (optional)

Raspberry Icing:

  • 1 packet CSR Vanilla Buttercream Icing Mix
  • 150g vegan spread
  • 3 tsp water
  • 50g frozen raspberries, thawed

Chocolate Icing:

  • 1 packet White Wings Unbelievably Good Chocolate Icing
  • 60g vegan spread
  • 1 tsp water

Method

  1. Pre-heat oven to 160°C (conventional). Grease and line a 20cm cake pan.
  2. Prepare White Wings Unbelievably Good Chocolate Cake mix as per pack instructions.
  3. Stir in the frozen raspberries.
  4. Pour mix into prepared tin and bake for 60 minutes or until an inserted skewer comes out clean.
  5. Remove from oven and allow to cool in tin for 10 minutes, leave to cool completely on a wire rack. Cut cake horizontally through the middle to create two layers.
  6. Raspberry icing: prepare CSR Vanilla Buttercream Icing Mix as per pack instructions, gradually add raspberries between water and icing mixture.
  7. Chocolate icing: prepare White Wings Unbelievably Good Chocolate Icing as per pack instructions.
  8. To assemble, place one cake layer on a serving platter. Spread the raspberry buttercream on top. Top with final cake layer. Top with chocolate icing.
  9. Serve with extra fresh raspberries.