Sometimes I just want to go all out on cakes. Layers, creams and decorating…. all that Kind of stuff. This cake was the outcome of one of these “sometimes”. And I have to say it was a really good one. Exspecially at this time of year I love something with a little bit of fruit and I know this is not very ecological but I had these raspberries in the freezer since the summer. They were from our garden and they brought back a little glance of summer. You can make this cake with all kinds of berries or you leave the berries completly. Let´s bake!
300g plain flour
75g cocoa powder
1 pack of baking powder
200g greek yoghurt
4 tablespoons raspberry jam
400g cream cheese
175g butter, softened
150g icing sugar
Preheat your oven to 180C°. Line two baking tins with baking parchment.
Simmer the milk and put in the chocolate. Stir until melted. Mix the flour, cocoa powder, sugar and baking powder in a bow. In an other bowl mix together the eggs, oil, and yoghurt. Add the chocolate milk slowly and then fold in the dry ingredients. Mix well and then divide the dough evenly between the two tins. Bake for 18-22 minutes and leave them to cool completly.
When the cakes are cool start to make the icing by beating the butter and the icing suagr for a good five minutes until the butter is white and pale. Add a big spoon of raspberry jam and then slowly add the cream cheese. Mix quick until everything is combined. If it is to runny add a Little bit of flour and leave in a cool space to allow the butter and the cream cheese to set.
Place your first layer on a big plate or cake stand. Spread the rest of the raspberry jam on top and spread out evenly.Wash your raspberries and place them on the edge of the cake. Fill the middle with 3/4 of your frosting. Place the second layer on top. Now spread the rest of the icing on top. Decorate with some raspberries and some grated chocolate. Now it is ready to serve and ready to enjoy!
Love, Sophie xx