Serves: 8
Prep: 25 minutes
Baking: 40 minutes
Cake
- 265g plain flour
- 55g cocoa powder , unsweetened
- 1.5tsp baking powder
- 1.5tsp bi-carb soda
- 400 g white sugar
- 1 tsp salt
- 2 large eggs
- 250 ml milk
- 125 ml vegetable oil
- 2 tsp vanilla extract
- 250 ml boiling water
Buttercream
- 400g butter room temp
- 400g icing sugar
- 60g cocoa powder, unsweetened
- 50ml milk
- Dash vanilla
Assembly
- 120g raspberry jam
- 100g chopped hazelnuts
- Edible flowers (optional)
- 200g fresh raspberries
Method
- Preheat your oven to 180C/160C fan.
- Line the base of two 8” tins with parchment paper and grease and flour. Set aside.
- Sieve the flour, cocoa, salt, baking powder, bread soda, and salt into a bowl.
- Add the sugar and mix through.
- To this add the eggs, milk, oil and vanilla and mix to form a smooth batter,
- Finally add the boiling water and mix through.
- Pour this into the prepared tins and place in the oven and bake for 40 minutes.
- Once baked, remove and allow to rest in the tins for five minutes before carefully turning it out onto a wire rack to cool completely.
- To make the buttercream, simply cream the butter, sugar and cocoa powder together with the paddle attachment until you have a smooth buttercream.
- Add the milk and vanilla, mix through.
- To assemble, place one sponge on your serving dish and pipe a circle of buttercream on top.
- Spoon the raspberry jam in the centre.
- Place the other sponge on top and cover the cake with the remaining buttercream
- Finish the cake with some raspberries, chopped hazelnuts and edible flowers(if using)
- Enjoy
