Raspberry Chocolate Cake

1. Mix all Crème Cake group ingredients into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 4 minutes on medium speed.
5. Scale at 500g into three 8-inch cake tins.
6. Bake at 180°C for 35 minutes.

Assembly/Decoration

1. In a separate bowl, cream together 560g of Rich Chocolate Fudgice and butter.
2. Take one cooled sponge round and top with 120g of chocolate fudgice buttercream and with 80g of Fruit Filling – Raspberry 50%.
3. Take a second sponge round and repeat both steps above.
4. Place a third sponge round on top and cover with 300g of fudgice buttercream over the top and sides of the cake.
5. Pour 150g of melted Rich Chocolate Fudgice over the top of the cake.
6. Using 130g of chocolate fudgice buttercream pipe 8 rosettes around the top of the cake and finish with fresh raspberries.

Yield: 1 Cake

• Chocolate Crème Cake Mix
• Fruit Filling – Raspberry 50%
• Rich Chocolate Fudgice