A simply sublime dessert and centre-piece for a weekend gathering with family and friends. Two layers of indulgent chocolate cake sandwiched together and topped with delicate vanilla cream and mixed fresh berries. You definitely won't want to miss a slice!
Cake ingredients
- 95g plain flour
- 1.25 tsp baking powder
- 2 eggs
- 115g soft margarine or butter
- 115g caster sugar
- 0.5 tsp vanilla extract
- 20g cocoa powder
- 50g Lily O’Brien’s Mega Milk Chocolate, roughly chopped
Cream filling and topping
- 300ml double cream
- 4 tbsp icing sugar
- 1 tsp vanilla essence
To Decorate
- Fresh berries of your choice
Method
- Pre-heat your oven to 160C/140C fan.
- Grease with a little butter or oil and line two 15cm round sandwich tins with greaseproof paper..
- Melt the chocolate in a microwave, heat for 30 seconds, stir and then heat for a further 30 seconds until melted. Set the chocolate aside to cool.
- Put all of the other cake ingredients into a large bowl. Beat together (either using an electric mixer on a low or by hand) until everything is combined. Add the melted chocolate and mix in until combined.
- Split the cake mixture evenly between the two tins. Smooth the mixture using a palette knife and bake for 25-30 minutes until a skewer inserted into the centre of each cake comes out clean.
- Once the cakes are baked, remove from the oven and leave to cool in their tins for 10 minutes before removing them from the tin and moving to a cooling rack to cool completely.
- Whip the cream, icing sugar and vanilla essence together until soft peaks form, then spread half of the cream on top of the first sponge layer and top with half of the mixed berries. Place the second sponge layer over the top and cover with the remaining cream, spreading it to the edges. Decorate with the remaining mixed berries and serve.
