Summer chocolate raspberry cake
This delicious chocolate cake with raspberries is perfect for the summer. It is sweet, fresh and above all it is made from chocolate biscuit.
- 400 g FunCakes Mix for Chocolate Sponge Cake
- 6 tbsp FunCakes Icing sugar
- 5 eggs (approx. 250 g)
- 55 ml water
- 1 L unbeaten cream
- FunCakes Bake Release Spray
- Wilton Decorator Preferred® Deep Round Pan Ø 25x7,5cm
- Wilton Ultimate Cake Leveler
- Wilton Chrome-Plated Cooling Grid
- PME Plain Edge Side Scraper
Preheat the oven to 175°C (convection oven 160°C).
Prepare 400 grams of FunCakes Mix for Chocolate Sponge Cake as indicated on the package. Grease the baking pan with Bake Release Spray and pour the batter into the baking pan. Bake the cake in 35-40 minutes. Do not open the oven in between! The cake is ready when it feels springy to the touch. Release the cake immediately after baking and let it cool down on a cooling grid.
Whip the cream with the icing sugar.
Cut the cake twice using a cake leveler. Place the first layer of the cake on a cake board and cover it with cream. Place some raspberries into the cream and place the second layer on top. Cover this layer also with cream and raspberries. Then place the last layer on top and cover the whole cake with a thin layer of cream to fill holes and get rid of any bumps. Put it in the fridge and after 30 minutes you apply another layer of cream using a scraper to smoothen the edges.
You can decorate the cake with swirls of cream, raspberries or shaved chocolate.