Chocolate & Raspberry Layer Cake
Prep: 20 mins
Cook: 60 mins
Servings: 10
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 (found in White Wings Unbelievably Good Chocolate Cake pack)
- 60g vegan spread
- 1 tsp water
Method
- Pre-heat oven to 160°C (conventional). Grease and line a 20cm cake pan.
- Prepare White Wings Unbelievably Good Chocolate Cake mix as per pack instructions.
- Stir in the frozen raspberries.
- Pour mix into prepared tin and bake for 60 minutes or until an inserted skewer comes out clean.
- 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.
- Raspberry icing: prepare CSR Vanilla Buttercream Icing Mix as per pack instructions, gradually add raspberries between water and icing mixture.
- Chocolate icing: prepare White Wings Unbelievably Good Chocolate Icing as per pack instructions.
- 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.
- Serve with extra fresh raspberries.
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