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Italian love cake
The Alberti Twins show us all the steps to make this indulgent, moist, rich chocolate cake - it tastes as good as it looks!
SERVES
6
TO
8
Ingredients
Cake mix
- 1 1/2 cups all-purpose or plain flour
- 1 1/2 cups white granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1 tablespoon pure vanilla extract
- 2 oz Frangelico hazelnut liqueur
- 3/4 cup milk
- 3/4 cup boiling water
Frosting
- 1 cup mascarpone
- 2 cups nutella
- 1 cup powdered sugar
- Crushed amaretti biscuit to decorate
- Fresh raspberries to decorate
Directions
Preheat oven to 350º F | 175°C. Lightly grease an eight inch round cake pan with non stick cooking oil spraying.
For the cake:
- Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
- Add oil, egg, vanilla extract, Frangelico liquor and milk to the flour mixture and beat well to combine. Pour in the boiling water and mix until glossy.
- Pour the cake batter into the prepared pan. Bake for about 40 - 45 minutes, until a toothpick inserted in the center of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.
- Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before frosting.
The frosting:
- Mix together the Nutella, mascarpone and powdered sugar in a bowl until smooth.
- Spread evenly all over the cake. Top with the crushed amaretti biscuits all over the top of the cake and place the raspberries in a love heart shape on top.
