400 g of Molino Rossetto mix for cocoa cake
125 g of soft butter
3 whole eggs
150 ml of milk
Pour the mix for cocoa cake in a bowl, add soft butter, eggs and milk. With an electric beater knead the dough until it will be smooth and uniform.
Pour the dough in a greased with butter extendable cake mould and bake in preheated oven to 180°C for 40 minutes or so. Wait on the warm cake on with a delicate custard.
With the same dough you should make some cocoa cupcakes; bring 15 muffin moulds or so, grease them with butter and fill them with cocoa batter for 3/4, lay them down on a baking tray and cook for 20-25 minutes to 180°C.
Wait on them warm, decorated with cream, raspberry and sprinkle with icing sugar.