Chocolate Sheet Cake with Freeze dried Raspberry Frosting

Ingredients

Chocolate Sheet Cake

175g cup all-purpose flour

120g sugar

20g unsweetened cocoa

1 tsp bicarbonate soda

½ cup melted butter

1 cup yogurt

1 teaspoon vanilla extract

Freeze Dried Raspberry Frosting

1 cup unsalted butter

1 cup freeze dried raspberries

3 tbsp room temp milk

1 tsp vanilla extract

4 cups powdered sugar

Method

Cake

1. In a bowl, sift flour, cocoa and bicarb together

2. In a separate bowl, beat the butter with sugar until it is light and creamy, using an electric hand beater or stand mixer.

3. Add the Greek yogurt and vanilla and beat well.

4. Add the dry ingredients into the wet ingredients. Mix only until everything is well combined.

5. Transfer the batter into prepared cake tin.

6. Bake at 180°C for 25-30 minutes or until a skewer inserted into the centre comes out clean.

Freeze Dried Raspberry Frosting

1. Add the freeze dried raspberry in a food processor and grind to a fine powder.

2. Sift the raspberries to get rid of the seeds and set aside.

3. Whip the butter till its creamy and light in colour about 5-10 minutes using a stand mixer, or a bit longer if you are using a hand beater.

4. Add the vanilla, milk and raspberry powder and mix for 3 minutes.

5. Add the sugar little by little to the butter mixture till the sugar is all mixed in.

6. Using a palette knife spread the frosting on a cool cake.

Enjoy x