Chocolate & raspberry birthday layer cake
- Anna Glover
Save recipe
Serves 12
Easy
Prep: 20 mins
Cook: 40 mins
plus cooling
A star rating of 4.7 out of 5.134 ratingsRate
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Who could resist our chocolate and raspberry cake? Like a Victoria sponge but better, try budget-friendly frozen raspberries for the cream
Freezable (sponges only)
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
225ml sunflower oil
plus extra for the tins
-
250g caster sugar
-
3 large eggs
-
225ml milk
-
250g self-raising flour
-
4 tbsp cocoa
-
1½ tsp bicarbonate of soda
For the raspberry layer
-
150g raspberry jam
-
100g frozen raspberries
defrosted
-
300ml double cream
-
2 tbsp icing sugar
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Nutrition: Per serving
- kcal549
- fat36g
- saturates12g
- carbs49g
- sugars33g
- fibre2g
- protein6g
- salt0.6g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
-
step 2
Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
-
step 3
For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
-
step 4
Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.
RECIPE TIPS
SIMPLE SWAPS
Making chocolate cakes and buttercream icing can be expensive, but using vegetable oil instead of butter, and cocoa instead of melted chocolate, keeps costs down. It means the cake also keeps well (it won’t go stale if it’s wrapped and left for a few days, or you can freeze the sponges to decorate later) and it creates a texture that ensures the layers will stack and slice beautifully. Adding lashings of whipped cream looks lavish, but it’s usually more cost-effective than making buttercream.
Recipe from Good Food magazine, February 2020
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A star rating of 4.7 out of 5.134 ratings
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