A simple way to personalise a shhh… cake mix for the holidays or a special occasion.
Preheat your oven to 350F/180C
Oil (or line with parchemtn) 2 9″ round springform cake tins.
In a large bowl mix together all the dry ingredients. Add the wet ingredients, except for the water, and mix well with a spatula. Then add the hot water and mix again.
Distribute the cake mix evenly between your two cake tins. Bake in the oven 40-45 minutes, or until a toothpick comes out clean. Once cooked leave the cakes to cool completely before removing for the springform pans.
Prepare you whipped cream. Add all the ingredients to a large bowl and mix on low using an electic beater until the cocoa is well incorporated. Then beat on high until soft peaks form and you a fluffy whipped result. Place the bowl into the refrigerator until ready to use.
To assemble the cake place one of the cakes on your cake serving platter. (if your tops are uneven, you may wish to turn them over as you layer them so the tops are flat).
Spread half of the whipped cream on top of the first cake. Then add the second cake on top of the 1st and cover the top with the remaining whipped cream, spreading to an even covering. Place the raspberries , if using, on top of the cake and lightly dust with icing sugar. Serve!
You can easily make the cakes, and even whip the cream, a day ahead and assemble at the last minute!
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