Filita Chocolate Cake

Raspberry-filled Chocolate Cake – juicy and tasty!
Prep Time: about 35 min.
Resting Time: about 60 min.
Baking Time: about 50 min.
Difficulty: mittel
Yield: 12 pieces

Ingredients for the batter:

Ingredients for the filling:


  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, Organic Filita Dark Chocolate, cream, Organic Janosch Panama Joy – Chocolate Drink from Frusano, vanilla extract, and salt.  Mix with a hand mixer until creamy.
  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.  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.
  7. Set the cake flat on a cake stand and cut in half horizontally.  Spread the raspberry spread from Frusano on one layer and then reassemble the cake.
Tip: Serve your chocolate cake with Organic Corn Sugar sweetened whipped cream.