Double Chocolate And Raspberry Sponge Cake

1. 1

   Preheat the oven to 350u00b0F. Grease a 13 x 9-inch baking pan and line with parchment paper.

2. 2

   Beat eggs and sugar in a large bowl with an electric mixer until pale and thick. Stir cocoa with 1/2 cup hot water in a small bowl until smooth. Fold into egg mixture. Lightly fold in flour. Pour into prepared pan. Tap once on work surface to remove air pockets.

3. 3

   Bake for 12-15 mins. Turn out onto a clean tea towel. Remove paper and cool.

4. 4

   Place chocolate and 1/4 cup of the cream in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Cool to room temperature. Place remaining 1 cup cream in a large bowl. Gradually beat in chocolate mixture with electric mixer until soft peaks form. Fold in raspberries.

5. 5

   Halve cake horizontally. Spread berry cream on bottom half. Place top half over berry cream. Dust with cocoa. Decorate with additional berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.