Classic and Easy Chocolate Cake with Raspberry Filling
Raspberry-filled Chocolate Cake – rich and decadent balanced with sweet and tart raspberry filling!
Prep Time: about 35 min.
Resting Time: about 60 min.
Baking Time: about 50 min.
Difficulty: medium
Yield: 12 pieces
Ingredients for the batter:
- ¾ cup + 1 tbsp softened butter (lactose free if necessary)
- 3 tbsp + 1 tsp heavy cream (lactose free if necessary)
- 4 eggs
- 1¼ cup + 1 tbsp Frusano Chocolate Milk Powder
- A dash vanilla extract
- A pinch salt
- 1½ cups + 1 tbsp flour
- 2 tbsp baking powder
- 3oz (85g) Frusano Dark Chocolate
Ingredients for the filling:
- 1 jar Frusano Raspberry Spread
Directions:
- Preheat the oven to 340°F.
- Melt the Frusano Dark Chocolate in a water bath.
- In a large bowl, combine butter, melted Dark Chocolate, heavy cream, Chocolate Milk Powder, vanilla extract, and salt. Mix with a hand mixer until creamy.
- Add the eggs one at a time and beat until smooth.
- Sift together flour and baking powder into the batter and stir until smooth.
- Spread the dough onto a greased springform pan and bake on the middle rack for about 50 minutes. When the cake is done a toothpick inserted into the middle will pull out cleanly. Let the cake rest briefly in the pan, then remove the cake from the pan and let it continue cooling on a wire rack.
- Set the cake flat on a cake stand and cut in half horizontally. Spread the raspberry spread from Frusano on one layer and reassemble the cake.
Tip: Serve your chocolate cake with Frusano Corn Sugar sweetened whipped cream.
