This showstopper involves topping a delicious chocolate sponge cake with lashings of juicy raspberries and fresh double cream. It's then surrounded with yummy chocolate thins for a sensational finish. Tasty and pretty to look at - this could well be the ultimate cake!
- 170g unsalted butter
- 170g caster sugar
- 115g self-raising flour
- 3 large eggs
- 55g cocoa powder
- 200ml double cream
- 2 packs Jules Destrooper Chocolate Thins
- 1 pack fresh raspberries
Method1 Preheat the oven to 170°C fan or gas mark 5. Grease and line two round 15cm tins.
2 Combine the butter and sugar in a bowl and mix until creamy and lighter in colour.
3 Sieve the cocoa, self-raising flour and salt into a bowl. Slowly add the eggs and the butter mixture into the bowl and stir until smooth and thick.
4 Divide the mixture into the two cake tins and bake for 25 minutes until springy to touch.
5 Remove tins from oven and leave tins to cool for 10 minutes before turning out onto a wire rack to cool completely.
6 Once cooled, place the cakes on top of each other with a generous filing of cream.
7 Whip 150ml double cream until thick then spread over the top and sides of the sandwiched cake.
8 Arrange the chocolate thins around the side of the cake, then place 200g fresh raspberries on top to decorate.
More delightful cake recipes:
Copyright: Eggs For Soldiers
For exclusive competitions and amazing prizes visit Reveal's Facebook page NOW!