This is an incredibly simple chocolate cake recipe, and makes a pleasingly light cake. The filling of fresh raspberries and chocolate buttercream makes it feel a bit more special, but does mean you need to eat it up quickly.
Chocolate & Raspberry Sponge Cake Recipe
For the cake:
6oz (165g) butter
6oz (165g) caster sugar
5½oz (150g) self-raising flour
½oz (15g) cacao powder
½tsp baking powder
¼tsp vanilla essence
For the filling:
2oz (55g) butter
4oz (110g) icing sugar
½tsp vanilla essence
2tbsp chocolate spread (e.g. Nutella)
4oz (110g) fresh raspberries
Extra icing sugar for dusting
- Line two 6in (15cm) cake tins with greaseproof paper, and preheat the oven to 170°C (340°F)
- Cream butter and sugar together with the back of a spoon.
- Add the vanilla essence, then add the eggs one by one, whisking until combined.
- Beat the mixture until light and bubbly (I use a hand whisk as my electric one is too powerful).
- Sift the flour, cacao and baking powder into the bowl, and fold in gently until no lumps or powder remain.
- Divide the cake mix between the two cake tins (you can weigh it out if you're not comfortable doing this by eye).
- Bake for 25-30 minutes, or until the surface is springy and a knife comes out clean, then remove from the tins to cool on a wire rack.
- To make the chocolate buttercream, whip the butter until soft, add the vanilla essence and chocolate spread, and cream in the icing sugar. Beat until light and fluffy.
- Wash the raspberries and pat dry.
- Once the cakes have cooled, spread buttercream across the top of one cake. (You can slice the top first to level it if it's extremely uneven, but buttercream will cover a multitude of sins.)
- Press the raspberries into the buttercream, and place the second cake on top.
- Dust the top of the cake with icing sugar before serving.