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RASPBERRY RUFFLE CAKE

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Serves: 6

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  • Vegetarian
What does this mean?

This is the cake version of the chocolate bar, if you like the chocolate then you will love this.

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Ingredients

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For the raspberry ruffle cake

  • 225 grams butter
  • 225 grams caster sugar
  • 225 grams self-raising flour
  • 4 eggs
  • 50 grams cocoa powder
  • 1 tablespoon buttermilk (or sour cream)
  • 1 tablespoon golden syrup
  • 1 teaspoon vanilla extract

For the filling and the top

  • 75 grams raspberries
  • 45 grams icing sugar (you may need more or less of this depending on how juicy your raspberries are)

Method

  1. Preheat the oven to My fan oven is 150, gas mark 4/180° conventional oven for 30-40 mins
  2. Cream together the butter and sugar, then add the eggs one by one until incorporated. add the vanilla extract, flour cocoa powder and whisk again, finally add the sour cream and golden syrup.
  3. Divide between the two tins and bake on the middle shelf.
  4. Pour the raspberries, coconut, vanilla extract and some of the icing sugar into a bowl and mix (I used my ka balloon whisk) keep adding the icing sugar until the mixture is thick enough to spread.
  5. When the cakes have cooled, spread the raspberry mixture on the top of each of them.
  6. Melt the chocolate and cream in a saucepan, keep stirring until all the chocolate has melted. When the chocolate has cooled down a little spread on top of one of the sponges, then put the other on the top and pour the rest of the chocolate over the top, leave to set for about 15 mins (if you can wait that long) then dive in!

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