Double Chocolate Raspberry Sponge Cake

11 ingredients
4 steps

Ingredients

  • 1 cup heavy cream
  • 9.75 oz dark chocolate, 8.75 oz chopped, 1 oz cut into curls
  • 1/2 cup butter
  • 2/3 cup sugar
  • 2 None eggs
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 7 tbsp milk
  • 7 oz frozen raspberries
  • 7 oz white chocolate, 6 oz chopped, 1 oz cut into curls
  • 1 tsp coconut oil

Directions

  1. 1
    Preheat oven to 325°F. Grease and line a 10 inch springform cake pan. For the ganache, heat cream, remove from heat and add chopped dark chocolate. Stir until melted then chill for 2 hours.
  2. 2
    For the sponge cake, cream butter and sugar until pale and creamy. Add eggs, 1 at a time. Fold in flour and baking powder then add milk. Transfer to prepared pan, smooth, sprinkle with raspberries and press gently into batter. Bake for 30-35 mins. Remove from pan and cool on a wire rack.
  3. 3
    Beat ganache then spread over top of cake. Chill for 15- 20 mins.
  4. 4
    Meanwhile, melt chopped white chocolate with coconut oil. Allow to cool slightly, until thickened. Spread over cake and make a wave pattern in the top with a cake comb. Set aside to cool for 1 hour. Decorate with chocolate curls.

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