Chocolate raspberry birthday layer cake
Who can resist our chocolate‑raspberry cake? Like a Victoria sponge, only better; try inexpensive frozen raspberries for the cream.
Ingredients
12 serv.Step-by-step instructions
- 1
Preheat the oven to 180 °C/160 °C with convection/gas 4. Grease and line two 20 cm round baking tins with parchment. In a bowl whisk together the oil, sugar, eggs and milk until smooth. Sift the flour, cocoa and baking soda into another large bowl, then gradually add the wet ingredients.
- 2
Divide the batter between the tins and bake for 35‑40 minutes, until the layers rise and spring back when pressed. Let them cool in the tins for 10 minutes, then transfer to a rack to cool completely.
- 3
For the raspberry layer, mix the jam with the thawed raspberries. When the layers are cool, whisk the cream with powdered sugar to soft peaks, then gently fold half of the raspberry mixture into the cream, creating a wave effect.
- 4
Spoon most of the remaining raspberry mixture onto one of the layers, then spread half of the cream. Smooth with a spatula, then cover with the second layer. Pour the remaining cream over and swirl the leftover raspberry mixture inside. Store the cake in the refrigerator for up to two days.
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