Happy Easter Sunday!
April is a busy birthday month in our house. Toby’s is at the beginning, my husbands last week and it’s mine today! By the time mine comes around usually everyone is a bit bored with celebrations 🙄 but being Easter Sunday and having it on a 4 day weekend, I think I’ve lucked out this year. This Chocolate Cream Cake was made for Tris birthday last week. Recipe below. Enjoy!
200g caster sugar
200g unsalted butter, softened plus extra for the tins
4 large eggs - beaten (room temperature)
200g self-raising flour
2 tbsp cocoa powder
1 tsp baking powder
Half tsp vanilla extract
2 tbsp milk
500ml double cream
1-2 tablespoons icing sugar
1 teaspoon vanilla paste
1 punnet of strawberries ( 1/2 sliced for the filling)
1/2 punnet raspberries
1/2 punnet blueberries
1 tablespoon raspberry or strawberry jam
Preheat the oven to 170 degrees. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Grease the tins generously and dust with a little flour. Alternatively line with parchment paper.
Cream the butter and sugar together until pale and fluffy. Slowly add the eggs drop at a time until fully incorporated. Add the cocoa powder, milk and vanilla and mix well. Slowly fold in the flour and baking powder, trying not to lose the air gained. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Divide evenly between 2 tins.
Bake for 25-30 minutes or until a Skewer remains dry when poked in and removed. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Leave to cool slightly, then remove onto a wire rack to cool completely. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Lay the fruit on kitchen towel to absorb any moisture. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Whip the cream until it starts to thicken but it’s not quite there. Add the vanilla and the sugar. Continue to whip until thick. Be careful not to over whip or the cream will split. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Split the jam between the two sponges and spread over each surface. Add a layer of sliced strawberries to one sponge and 2 tablespoons of the cream to another. Sandwich the two together.
Top with the rest of the cream (you may have too much) and decorate with fruit.