Chocolate and Raspberry Cream Layer Cake
Be Kitchen Happy
Be Kitchen Happy
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 250 g Caster Sugar
  • 150 g Soft Butter (spreadable is fine)
  • 1 tspn Vanilla Extract
  • 200 g Plain Flour
  • 2 tspn Baking Powder
  • 1 tspn Bicarb
  • 30 g Cocoa
  • 125 ml Natural Yoghurt
  • Pinch of Salt
  • For the Raspberry Cream
  • 200 g Fresh Raspberries
  • 250 ml Double Cream
  • 50 g Icing sugar
  • For the Chocolate Icing
  • 100 g Dark Chocolate, chopped finely (at least 70% cocoa solids)
  • 25 g Butter
  • 1 tbsp Golden Syrup
  • 75 ml Double Cream
  • 100 g Icing Sugar
  • 100 g Raspberries for the top

Instructions

Comments

Log in or Register to write a comment.