Thursday 27th January 2022
Chocolate Cake Day!
Who could resist this easy to make and even easier to eat chocolate and raspberry cake?
It’s practically one of your 5 a day! Wow your customers and keep them coming back for more.
Perfectly matched with a delicious cup of Espré coffee.
Latté, flat white, cappuccino or espresso………
For The Sponge
- 175g Self-Raising White Flour
- 225g Golden Caster Sugar
- 50g Cocoa Powder
- 1 tsp Vanilla Extract
- 225g Unsalted Butter
- 3 Eggs (Medium)
- 2 tbsp Full Fat Milk
- 175g Self-Raising White Flour
For the chocolate ganache
- 300g Dark Chocolate
- 225ml Double Cream
For the decoration
- 150g Fresh Raspberries
Step 1: Preheat your oven to 180°C (160°c fan, gas mark 4) – Grease and line two 8″ sandwich tins.
Step 2: Sieve the cocoa powder and flour together in a bowl and keep aside.
Step 3: In a separate bowl, beat the butter and the sugar together until light and fluffy. Add one egg at a time to the creamed butter and sugar with a little flour/cocoa mix, vanilla extract & milk. Keep beating until all eggs added. Gently fold in the remainder of the flour and cocoa.
Step 4: Pour the mixture into the lined cake tin and bake in the oven for 30-40 minutes. Leave the cake to cool in the tins, before turning out on a rack to cool completely.
Step 5: While the cake cools, prepare the ganache. Heat the cream in a saucepan until it reaches boiling point then remove from the heat and add the chocolate, leaving it to melt for a few minutes before stirring. Continue to stir until the ganache begins to thicken.
Step 6: Once the ganache has set, spread half of the mixture over one sponge and sandwich the sponges together. Spread the remaining chocolate over the top of the cake and smooth around the sides.
Step 7: Cover the top with raspberries and serve.