Classic Belgium Dark Chocolate Cake

Preheat oven to 150˚C.

Place butter and icing sugar in a mixing bowl. Mix at high speed until light and fluffy. Fold in ovalette, mix well.

Add in Dr. Oetker Nona cake flour, cocoa powder and baking powder in the mixing bowl and mix at low speed for 1 minute or until batter is light and fluffy.

Pour the batter in a greased 9×5 inch loaf pan. Crack the walnuts and spread on top of the cake.

Bake at 150˚C for 60 minutes. Set aside to cool.

Pour milk in mixing bowl and beat in high speed until it stiff and fluffy.

Melt white cooking chocolate with microwave oven or “double boil”.

Drizzle melted white cooking chocolate over the top of the cake. Decorate with whipped cream, blueberries , strawberry and Hundreds and Thousands.