Recipe: Chocolate raspberry hazelnut fudge cake | Shane Smith Cookery School
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Ingredients
- 265g plain flour
- 55g cocoa powder , unsweetened
- 1.5tsp baking powder
- 1.5tsp bi-carb soda
- 400 g white sugar
- 1 tsp salt
- 2 large eggs
- 250 ml milk
- 125 ml vegetable oil
- 2 tsp vanilla extract
- 250 ml boiling water
- 400g butter room temp
- 400g icing sugar
- 60g cocoa powder, unsweetened
- 50ml milk
- Dash vanilla
- 120g raspberry jam
- 100g chopped hazelnuts
- Edible flowers (optional)
- 200g fresh raspberries
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