Recipe: Chocolate raspberry hazelnut fudge cake | Shane Smith Cookery School

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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