Festive Chocolate Raspberry Cake

Ingredients

• 125 g butter
• 220 g caster sugar
• 395 g NESTLÉ Sweetened Condensed Milk 395g
• 3 eggs, lightly beaten
• 225 g self-raising flour
• 1.5 tsp baking powder
• 150 g NESTLÉ BAKERS’ CHOICE 100% Cocoa
• 225 g frozen raspberries
• 290 g NESTLÉ BAKERS’ CHOICE Dark MELTS
• 100 mL cream
• 300 g fresh raspberries

Instructions

1. 1

   Preheat oven to 180°C/160°C fan forced. Line the base of a 20cm spring form tin with baking paper and grease the sides.

2. 2

   Using an electric mixer; beat butter and sugar in a large bowl until pale and creamy. Beat in 200g of the NESTLÉ Sweetened Condensed Milk and eggs, continue to beat until thick and creamy. Sift flour, baking powder and NESTLÉ BAKERS' CHOICE 100% Cocoa together and gently fold into creamed mixture. Carefully stir through frozen raspberries. Spoon into prepared tin.

3. 3

   Bake for one hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

4. 4

   Meanwhile; place NESTLÉ BAKERS’ CHOICE Dark MELTS and cream into a microwave-safe bowl and melt as per pack instructions. Whisk in the remaining Condensed Milk until glossy and smooth. Spread over the top and sides of cake. Top with fresh raspberries and dust with icing sugar (optional)