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Super Berry Chocolate Cake

Super Berry Chocolate Cake

Very Berry Chocolate cake recipe


For the sponge:
4 eggs
260g icing sugar
10tbs warm water
12tbs oil (mild flavoured)
260g plain flour
1,5tsp baking powder
2-3tbs cocoa powder

For the Cream Filling
600ml double cream
3tbs cocoa powder
3tbs icing sugar

To decorate:
400-500g of various berries (cherries, blueberries, raspberries, strawberries, blackberries)

 For the sponge, preheat the oven to 180C.
 Prepare two 23cm deep sandwich/cake tin by brushing lightly with sunflower oil, lining the base with greaseproof paper and brushing again with oil. Dust the sides of the tin lightly with the flour.
 Separate the eggs and place the egg whites in a large bowl and whisk till they hold medium to stiff peaks.
 In another bowl mix the egg yolks with icing sugar till pale and creamy. Add half of the quantity of oil and water and whisk again, add the rest of the water and oil and whisk well.
 Add the flour mixed with baking powder and cocoa powder and whisk gently.
 Add the egg whites and stir with a large wooden spoon
 Divide the mixture into two cake tins and bake for 12-15 minutes until the edges look slightly shrunken and the top should spring back when pressed lightly with a fingertip.
 Allow the cake to cool for a few minutes in the tin then remove to a wire rack to cool completely. Remove the baking parchment.
 For the filling, whip the cream gently till thick but be careful not to over whip it. (taste fos sweetness and adjust to your liking)
 Fill the sponge generously with cream; if you like you could add jam on the bottom of the sponge and berries in the middle. Sandwich together and cover with more cream. Decorated generously with berries, mint leaves, borage, edible flowers.
 Keep refrigerated.



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