Sponge with Chocolate Icing and Raspberry Cream Filling – Recipe

Raspberry and Chocolate is always a delicious combination in my books so when I was looking for inspiration for a birthday cake I decided on a sponge cake with raspberry cream filling and chocolate butter icing. It went down a treat and I look forward to a reason to make it again.

Sponge Cake
(from the Edmonds Cookbook)

1 cup flour
3/4 cup sugar
3 eggs
3 tbsp melted butter
2 tbsp milk
2 tsp baking powder

Put flour, sugar eggs butter and milk into electric beater
Beat on high for 3 minutes then fold in baking powder
Pour into two baking tins and bake at 190 for 15 – 20 minutes
After removing from the oven allow to cool for a few minutes before turning out onto cooling rack

 

Raspberry Filling

1 cup of cream
2 tablespoons of icing sugar
1/2 cup of raspberries

Beat all ingredients together until cream forms soft peaks
Be careful not to over beat it

Chocolate Butter Icing

100 grams butter (softened)
1 1/2 cups icing sugar
1/4 cup of cocoa
1 -2 tablespoons of milk

Beat the butter until white and creamy
Add the icing sugar cocoa and milk
Beat together until smooth

To complete 

When the cake is completely cool, spread the raspberry filling over the top of one cake, then add the other on top.
Ice with the chocolate icing and decorate as desired
Keep refrigerated until ready to serve

Coincidently I did this in a heart shape, and being so delicious it would be a great way to celebrate valentines together which is just around the corner.  Enjoy.

2 thoughts on “Sponge with Chocolate Icing and Raspberry Cream Filling – Recipe

  1. Pingback: KITCHEN

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