For the cake:
  • 225 g Stork with Butter
  • 225 g caster sugar
  • 4 medium eggs
  • 225 g self raising flour
  • 1 teaspoon vanilla extract

For the icing and decorations:

  • 150 g milk chocolate
  • 50 ml Elmlea Single
  • 125 g white mini marshmallows
  • 250 g raspberries
  • 50 g brown chocolate beans (for example, M & M’s)

How to make

1.For the Pokemon cake, preheat the oven to 180 ° C (160 ° C, fan). Line a 22cm springform tin with baking parchment or grease and dust with flour.

2.Cream the Stork and sugar with an electric hand mixer until light and creamy. Add eggs one by one and beat in well together.

3.Fold in the flour and vanilla and spoon into the prepared cake tin. Bake in preheated oven for about 40-50 minutes. Test with a skewer. Let the cake cool for about 15 minutes and remove it from the tin.

4.For the chocolate icing break the chocolate into pieces and melt it in a pan over low heat with the Elmlea.  Allow to cool down and then pour the chocolate icing over the cake. Allow to set for a few minutes.

5.Decorate the top of the cake with brown chocolate beans, mini marshmallows and raspberries for the Pokeball. Start with the brown chocolate lens in the middle of the cake, then place two rows mini marshmallows around. After that lay two rows brown chocolate beans to the edge. Fill the remaining halves with raspberries and mini marshmallows and enjoy.

Pika-choose this delicious choclatey Pokeball cake for your next recipe. Raspberries, marshmallows, and chocolate beans make for a tasty yet easy cake that the whole family can enjoy.

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