Chocolate & raspberry birthday layer cake
Like a Victoria sponge, but better. Frozen raspberries are cheaper and last much longer than fresh, and when swirled into cream between chocolatey layers, who could resist?
SERVES 12 PREP 20 mins plus cooling
COOK 40 mins EASY V ❄ sponges only
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 cream layer
150g raspberry jam
100g frozen raspberries, defrosted
300m double cream
2 tbsp icing sugar
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.
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.
3 For the raspberry cream 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.
Spoon most of the reserved raspberry mixture over one
