How to cook
Cake tin with a diameter of 10″ (26 cm). Baking paper - 2 sheets.
Put the sugar, cocoa, flour, salt, baking powder in a bowl and mix them with a fork. Add the vanilla, melted butter and mix again.
Add in the eggs, milk and coffee. Beat with a mixer at low speed, until a homogeneous mixture is obtained. Divide the mixture into two equal parts. Put baking paper in the cake tin and pour one part in it.
Bake in a heated oven at 360°F (180°C) for about 15 minutes or until it's fully baked. I also baked the second cake layer this way. The mixture can be divided into three and you can bake 3 cake layer and if not make muffins.
Leave the baked cake layers to cool. I cut the muffins into slices. Put the caramelized milk in a bowl and break the chocolate on top. Microwave for seconds a few times and stir, until the chocolate melts.
I placed a cake ring on a tray and put one cake layer in it. Spread the cream and sprinkle with half of the raspberries. Put the sliced muffins on top and press them lightly.
Added the whipped cream to the remaining cream. Mix the mixture quickly with a mixer.
Spread it over the muffins and add the remaining raspberries on top. Cover with the other sponge cake layer, press it and apply the remaining cream.
As soon as it started to set on top, I made circular movements with a fork. I left the chocolate cake in the fridge overnight.
I removed it from the ring and applied walnuts to the sides.
The Mega Chocolate Raspberry Cake is ready.