SERVES: 10-12
PREPARATION TIME: 40 minutes
COOKING TIME: 25 minutes
Ingredients
For the cake:
50g cocoa powder
90ml boiling water
3 eggs
60ml milk
175g self raising flour
1tsp baking powder
100g butter
200g sugar
For the icing:
150g dark chocolate
200ml cream
400g icing sugar plus extra for dusting
300g raspberries
Method
Heat the oven to 180ºC/160ºC fan and line two Victoria sponge tins with greaseproof paper.
In a large bowl mix together the cocoa powder and water to make a paste. Put all of the other cake ingredients in and, using an electric whisk, beat together to a smooth light batter.
Divide the batter between the two cake tins and bake for 20-25 minutes until risen and they spring back when you gently press the middle. Allow to cool for five minutes in the tin, then when cool enough to handle tip out of the tin, peel off the greaseproof paper and set on a cooling rack until completely cold.
While the cake is cooking make the icing. Chop the chocolate into small pieces and put into a bowl. Gently heat the cream until just steaming. Pour over the chocolate and stir occasionally until melted.
Sift in the icing sugar and, using an electric whisk, beat to form a thick icing. Set aside to cool.
Once the cake is completely cold, invert one half onto a serving plate. Beat the icing again so that it’s thick but spreadable.
Spread the cake with a quarter of the icing then cover with a layer of raspberries. Squish them slightly with your fingers as you go. Put the other half of the cake on top then cover with the remaining icing.
Use a warm palette knife to make it easier to spread and leave a swirly pattern. Pile the remaining raspberries on top and dust with a little extra icing sugar.
Note: If the icing becomes too stiff to spread, stand the bowl in a bowl of warm water to melt it a little. Beat again and spread with a warm palette knife.