https://youtu.be/i5r1xF_j4w0

This chocolate and raspberry sponge cake is super luxurious, and the contrast between the chocolate and raspberries is delightful.

Serves 12-16 | Preparation Time: 15 minutes | Cooking Time: 40 minutes (plus time for chilling)

Ingredients Required:

• 250g Butter (softened)
• 250g Caster Sugar
• 4 Medium Eggs (Free Range, lightly whisked)
• 250g Self Raising Flour
• 1 teaspoon Baking Powder
• 300ml Double Cream
• 150g Milk Chocolate (broken into chunks/pieces)
• 1 tablespoon Honey (optional)
• 150g Fresh Raspberries
• 1 teaspoon Vanilla extract/paste (optional)

Method:

To Prepare The Cake:

• Grease and line a 15cm round cake tin.
• Preheat oven to 180C/160C Fan/350F/Gas Mark 4.
• Add the butter and sugar to a large mixing bowl and cream together until smooth.
• Add the eggs gradually and whisk well while adding the eggs, until the mixture is light and fluffy.
• Stir in the vanilla extract/paste (optional).
• Sift in the flour and baking powder, and fold into the wet ingredients using a large spoon. Do not over-mix.
• Add the cake batter to the tin, spread evenly and place into the preheated oven for approximately 30 minutes (or until the top of the cake is golden brown and a skewer inserted into the centre of the cake comes out clean).
• Allow the cake to cool in the cake tin.

To Prepare The Cake Topping:

• Add the chocolate to a glass bowl and melt over a pan of hot water on a low heat.
• Stir in the honey (optional).
• Add in the double cream, and stir until the mixture is glossy and smooth. Remove from the heat and allow to cool to room temperature.

Assemble The Cake:

• Pour the chocolate topping over the cake in the cake tin evenly.
• Decorate with the raspberries.
• Chill in the fridge for at least 4 hours/overnight.

Serve and enjoy 🙂