Serves 8-10, prep time 10 minutes, cooking time 1 hour
INGREDIENTS
350g caster sugar
6 free-range eggs
350g butter
270g self-raising flour
80g of cocoa powder
½ tsp baking powder
3 sponge tins, lined and greased.
FOR THE ICING
50g 70% cocoa dark chocolate
100g unsalted butter, softened
200g icing sugar
1 tsp vanilla extract
Splash of milk
TO DECORATE
8 tbsp of seedless raspberry jam
Mixed chocolate balls
Gold edible spray
METHOD
Preheat the oven to 180°C Combine the sugar, eggs and butter in a food processor until creamy.
Sift the flour, cocoa and baking powder into a separate bowl, a little at a time add to the processor, mix until smooth and lump free.
Divide the cake mix between the three tins, tap the edges to even out, then place in the oven.
After one hour, push a knife into the sponge — if it comes out clean, they’re ready.
Remove the cakes from the oven and allow to cool for five minutes.
Next, turn the cake onto a wire rack and cool.
For the icing: Melt the chocolate in a bowl over a pan of simmering water.
(Ensuring the base of the bowl doesn’t touch the water).
Allow to cool until the bowl to cool enough to the touch.
Cream the butter in a bowl, gradually adding the icing sugar.
Add the vanilla extract and fold in the melted chocolate.
(Add a few drops of milk if the mixture is stiff).
To decorate: Spread a circle of jam in the centre of a cake board or serving plate.
Place the first sponge in the centre then add a layer of jam.
Add the second sponge, add a second layer of jam, then add the third sponge. (Make sure the sponges are centred and aligned).
Using a spatula cover the sides of the cake with icing, building up the layers.
Even out then add the remainder of the icing on top of the cake.
When the cakes covered with an even layer of icing, from the base make vertical stokes around the cake. (See image below).
Clean off any excess icing to neated the base, add the chocolate balls, and spray the edges with gold spray.
Allow the cake to cool and the icing to set, then serve.
