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BAM Cake converter 
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Ingredients:
- 210 g all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 400 g sugar
- 85 g BAM cocoa powder
- 100 g oil
- 227 g buttermilk or Greek yoghurt at room temperature
- 227 ml boiling water
- 3 large eggs at room temperature
- 2 teaspoons BAM vanilla paste
- 30 g softened butter
- 227 g room temperature mascarpone cheese
- 115 g powdered sugar
- 1/2 teaspoon BAM vanilla paste
- pinch of salt
- 115 g BAM dark chocolate
- 230 g heavy cream
- 500 - 600 g raspberries
- 115 g unsalted butter
- pinch of salt
- 450 g BAM powdered sugar
- 45 g BAM cocoa powder
- 55 g milk
- 1 teaspoon BAM vanilla paste
Instructions:
1
Preheat the oven to 160 °C. Grease two 20 cm diameter baking pans with butter.
1
Place the dry ingredients in a large mixing bowl in the following order: Flour, baking powder, baking soda, salt, sugar, BAM cocoa powder. Sift the flour and BAM cocoa powder. This will help to make the sponge fluffy. In a separate bowl, mix oil, buttermilk or yogurt, boiling water and BAM vanilla paste. Mix until all ingredients are well combined. Add to dry ingredients and mix on medium speed for 30 seconds to 1 minute until batter is smooth.
2
When the ingredients are well mixed, add the eggs. Add one egg at a time. Mix on medium speed for another minute or until the mixture is completely smooth. Divide the batter among the prepared baking pans. To make sure all the layers are the same size, divide the batter evenly among the number of layers to be baked.
1
In a large mixing bowl, combine the butter, mascarpone, 85 g confectioners' sugar, BAM vanilla paste and salt. Mix and beat at medium speed until smooth. Then melt the BAM dark chocolate drops and the butter over a water bath. Add the melted chocolate mixture to the other ingredients in the bowl and mix on medium speed for 1 minute, or until the mixture is fluffy and slightly lighter in color.
2
Beat the whipping cream until soft peaks form, then add the remaining powdered sugar. Whip just until the filling is firm. Do not over whip the cream or the chocolate filling will not be fluffy and airy. Add the whipped cream to the mixture of mascarpone, sugar, BAM vanilla paste and salt. Mix until all ingredients are well combined.
1
Bake for 45 to 50 minutes, or until the sponge separates from the sides of the baking pan. Insert a toothpick into the center of the sponge cake batter. If the toothpick is dry when you pull it out, the batter is baked. When the sponge is baked, remove it from the oven and let it cool on a wire rack for about 15 minutes.
1
Cut the two baked sponge cake layers so that you get four even layers. Place the first layer on a serving platter and spread a third of the filling on top. Add half of the raspberries. You can either use our BAM raspberry topping or use fresh raspberries. If you use fresh raspberries, cut them in half lengthwise and place them on top of the filling so that the entire surface is covered. Repeat until all layers are stacked. Place the last layer bottom side up to make a flat surface. Once the layers are covered with the filling and raspberries, place the cake in the refrigerator or freezer for at least 30 minutes to set. This will make it less likely that the layers move.
2
To make the cake beautiful, prepare the icing in two steps. First, spread a very thin layer of frosting on the sides and top. This coating is called a "crumb coat." Then place the cake in the refrigerator for 20 minutes. When it has cooled, carefully spread the remaining frosting evenly over the top of the cake. Place the cake in the refrigerator and decorate with fresh raspberries just before serving.
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Gluten free
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Quick desserts 
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