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 use 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 at a 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 the 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 the Raspberry filling over one cake, top with a second layer and spread the remaining raspberry filling over top. Top with the final layer of cake. Refrigerate for 1 hour or overnight. Spread frosting over the sides of the cake. Garnish with frosting rosettes and sieve cocoa powder on top.
Baking Tips
N/A
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