This cake doesn't keep for long so eat it on the day of making for the scrummiest results! But if your full, keep it in the fridge for a couple of days.
Fresh Cream and Raspberry Chocolate Cake
Recipe summary: chocolate sponge with raspberry jam and fresh cream and chunks of raspberry filling. Melted milk chocolate topping with white chocolate chips and fresh raspberries.
Mix it up by using strawberries and kiwi or even frozen mixed berries depending on the season! Add a splash of lemon curd or juice to the whipped cream filling for a bit of extra fruit flavour.
Happy baking!
Next post: super speedy sausage rolls and a idiot proof Victoria Sponge recipe.
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