Ingredients (10 servings):
Chocolate cake:
3 eggs
3 dl sugar
1 dl boiling water
2 tsk baking powder
2 tsk vanilla sugar
0.5 dl cacao powder
2.5 dl wheat flour
Filling/Frosting:
250g Raspberries (fresh or thoughed)
1 tbsp Raspberry jam
50 g butter
50 g cream cheese
4 dl powdered sugar
0.5 tsp vanilla sugar
1 tsp milk
Pink food coloring
Green food coloring
How to:
Turn the oven on 180C, and line a 24 cm diameter pan with parchment paper.
Whip together eggs and sugar and add the boiling water while whipping. In a different bowl, blend the flour, cacao powder, vanilla sugar and baking powder and then add it unto the eggs.
Poor it into the pan and put i in the oven on the lower part for 30-40 minutes (keep watch because this can be different in different ovens). Let the cake cool down completely in the pan.
Cut the cake into two parts and put the thoughed raspberry on the lower part and put the other one on top.
Frosting:
Beat butter until smooth, then add cream cheese and blend until well combined. Add 2 dl of the powdered sugar and the vanilla sugar. Put 2 tbsp of the blend in an another bowl. In the larger mix add the raspberry jam and the rest of the powdered sugar and lastly some pink food coloring until you get the perfect consistency and color.
In the smaller bowl add a bit of green food coloring and blend until you get the right color.
Decorate the cake with pink frosting and write Happy Birthday on the cake with the green frosting.