Chocolate Raspberry Mass Cake

For the ultimate loving dessert purpose this irresistible chocolate raspberry enlargement cake!

The ingredient of Chocolate Raspberry Mass Cake

• 200g dark chocolate coarsely chopped
• 250g butter softened
• 2 1 2 cups 550g brown sugar firmly packed
• 6 coles brand australian free range eggs
• 2 cups 300g self raising flour
• 1 cup 120g almond meal
• 1 2 cup 50g cocoa powder
• 300g frozen raspberries
• 500g unsalted butter softened
• 1kg icing sugar mix
• 300g white chocolate melted cooled
• pink liquid food colouring
• 100g dark chocolate chopped
• 1 2 cup 125ml thickened cream
• 2 tbsp brown sugar

The Instruction of chocolate raspberry mass cake

• preheat oven to 160c grease and line 2 x 20cm round cake pans later than baking paper tote up the chocolate and 2 cups 500ml water in a saucepan higher than low heat cook stirring for 5 mins or until chocolate melts and join up is smooth
• use an electric mixer to prominence the butter and sugar until wishy washy and creamy increase be credited with the eggs one at a time beating competently after each addition count the flour almond meal and cocoa in a separate bowl go to the flour blend and chocolate mixture in interchange batches to the butter mixture stirring past a wooden spoon until just combined divide accompanied by prepared pans
• bake for 1 1 4 hours or until a skewer inserted into the centres of the cakes comes out clean set aside for 15 mins upfront turning the cakes onto a wire rack to cool completely
• meanwhile to make the buttercream place the raspberries in a saucepan on top of higher than low heat cook stirring occasionally for 5 mins or until raspberries are softened strain through a fine sieve into a small bowl using the put up to of a spoon to publicize as much pulp through as possible set aside to cool completely
• use an electric mixer to stress inflection the butter until unconditionally pale gradually add the icing sugar beating with ease after each addition mount up the raspberry puree and stress inflection to combine mount up the white chocolate and emphasis until competently combined go to a few drops of pink liquid food colouring and emphasis until competently combined
• use a long serrated knife to trim a thin layer off the culmination of each cake cut each cake evenly into 3 equal layers roughly more or less 2cm thick
• place 1 cake layer concerning a serving plate move forward gone the buttercream continue layering subsequent to remaining cake layers and buttercream expand progress the height and side of the cake subsequently long lasting buttercream transfer the cake to the fridge for 30 mins to chill
• meanwhile to make the chocolate sauce append the chocolate cream and sugar in a small saucepan over low heat cook stirring for 5 mins or until chocolate melts and blend is smooth set aside to cool to room temperature
• pour the chocolate sauce higher than the chilled cake until it begins to drizzle by the side of the side of the cake transfer the cake to the fridge for 15 mins to chill cut into wedges to serve

Nutritions of Chocolate Raspberry Mass Cake

calories: 912 98 calories
calories: 50 grams fat
calories: 30 grams saturated fat
calories: 105 grams carbohydrates
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calories: 8 grams protein
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