Midnight Raspberry Cake


Working Method

Layer Cake

  • Using a whisk attachment, combine cake mix and water on slow speed for 1 minute, then 2 minutes on medium speed.
  • Add eggs and repeat mixing process. 1 minute slow, 2 minutes medium speed.
  • Add oil and mix for 1 minute slow. Scrape bowl and mix for another 2 minutes on slow.
  • Portion 550g batter into a lined 8 x 8 cake pan and bake at 177 °C / 350°F for approximately 30-35 minutes.

Raspberry Mousse

  • Using a whisk, combine mousse mix and water on slow speed 1 minute.
  • Increase to high speed and mix for another 3-4 minutes or until light and airy.
  • Set aside ¼ of the mousse for the top layer.
  • To the remaining mousse, add Topfil Choice Raspberry along with the raspberries and mix briefly on high speed to incorporate.

Finish and Decor

  • Slice the cake into three layers.
  • Spread a thin layer of raspberry filling followed by a layer of raspberry mousse. Stack another layer and repeat this process.
  • Top with a 3rd layer of cake and finish with a layer of neutral mousse.
  • Use a decorating comb on top and finish with chocolate shavings and a fresh raspberry.
  • Chill cake before slicing into individual portions.