A real and proper decadent chocolate cake with a raspberry twist! For serious choco lovers! Also featuring our golden measurement cups & spoons and golden teaspoon to brighten up your life!
Ingredients:
2 tablespoons Wellness Lab Berry Latte
2 cups flour
2 cups sugar
Desiccated coconut to sprinkle with
230 g butter
4 tablespoons cocoa
1 cup boiling hot water
1/2 cup milk
2 large eggs (whipped)
1 teaspoon bicarbonate of soda
1 teaspoon of vanilla drops
1 tablespoon fresh raspberries and Berry Latte powder as toppings!
Chocolate cream:
150 g soft butter
300 g icing sugar
1/2 cup maple syrup
1 teaspoon of vanilla drops
1/4 teaspoon sea salt
1-2 tablespoons whole milk
3-4 tablespoons cocoa
1 tablespoon coffee
Method:
Preheat oven to 180 ° C and grease baking tray.
Mix flour, sugar and salt well together, in a bowl.
Melt the butter in a saucepan and add cocoa and boiling hot water once the butter is melted.
In a small bowl, mix sour milk, eggs, bicarbonate of soda and vanilla drops.
Mix the milk mixture (in separate bowl) with the flour mixture bowl, then water mixture bowl and stir everything well together.
Pour everything into baking tray and bake for 25-30 minutes.
Leave to cool.
Chocolate cream:
Whisk the butter for 2-3 minutes and then stir the icing sugar in.
Mix maple syrup, cocoa, vanilla drops and salt well. If the cream is too thick then add a little milk.
Spread the cream on top of the cooled cake and garnish with desiccated coconut, berry latte powder and fresh raspberries.
By the Icelandic Hafdis