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:

• 175g softened butter (lactose free if necessary)
• 50ml cream (lactose free if necessary)
• 4 eggs
• 350g Frusano Chocolate Milk Powder
• A few drops vanilla extract
• A pinch salt
• 250g flour
• 2 Tbsp. baking powder
• 85g Frusano Dark Chocolate

Ingredients for the filling:

• 1 jar Frusano Raspberry Spread

Directions:

1. Preheat the oven to 170°C (top and bottom heat).
2. Melt the Organic Filita Dark Chocolate from Frusano in a water bath.
3. In a large bowl, combine the butter, melted Dark Chocolate, cream, Chocolate Milk Powder, vanilla extract, and salt. Cream with a hand mixer.
4. Add the eggs one at a time and beat until smooth.
5. Sift together flour and baking powder into the egg mixture and stir until smooth.
6. Spread the dough into a greased springform pan and bake on the middle rack for about 50 minutes or until a toothpick inserted comes out clean. Let the cake rest briefly in the pan, then remove the cake from the pan and let it continue cooling on a wire rack.
7. Set the cake flat on a cake stand and cut in half horizontally. Spread the Frusano Raspberry Spread on one layer and reassemble the cake.

Tip: Serve your chocolate cake with Frusano Corn Sugar sweetened whipped cream.