Butter (for greasing)
For the frosting
90g of dark chocolate chips
1/2 cup of raspberry gelato (150g)
1/2 cup of fresh whipped cream (120ml)
For the cake batter
1/2 cup of hot water (120ml)
1/3 cup of cocoa powder (30g)
1/4 cup of milk (60ml)
1/2 teaspoon of vanilla extract
1/3 cup of raspberry gelato (100g)
1/2 cup of butter (100g) at room temperature
1/3 cup of brown sugar (50g)
2 large eggs
1 cup of all-purpose flour (120g)
3/4 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of fresh raspberries (80g - for garnish)
Butter (for greasing)
For the frosting
90g of dark chocolate chips
1/2 cup of raspberry gelato (150g)
1/2 cup of fresh whipped cream (120ml)
For the cake batter
1/2 cup of hot water (120ml)
1/3 cup of cocoa powder (30g)
1/4 cup of milk (60ml)
1/2 teaspoon of vanilla extract
1/3 cup of raspberry gelato (100g)
1/2 cup of butter (100g) at room temperature
1/3 cup of brown sugar (50g)
2 large eggs
1 cup of all-purpose flour (120g)
3/4 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of fresh raspberries (80g - for garnish)
Preheat the oven to 180oC (medium)
Grease a 20cm diameter and 4cm high cake pan with butter
Set aside
Prepare the frosting: In a small saucepan, combine the chocolate, gelato, and whipped cream
Cook over low heat, stirring occasionally, until smooth
Spread in the prepared cake pan and set aside
Prepare the batter: In a medium bowl, whisk together the hot water and cocoa powder
Add the milk, vanilla extract, and raspberry gelato
Whisk until combined
Set aside
In an electric mixer, beat the butter with both types of sugar until creamy
Beat in the eggs one at a time, beating well after each addition
Set aside
In a small bowl, whisk together the flour, baking soda, and salt
Add to the egg mixture, alternating with the cocoa mixture, until smooth
Transfer to the prepared cake pan
Bake in the preheated oven for about 30 minutes or until a toothpick comes out clean
Let cool (about 10 minutes)
Run a knife around the cake
Gently shake the cake pan and tap gently on a flat surface
Unmold onto a large plate, garnish with raspberries, and serve
414 calories per slice
