This Double Chocolate & Raspberry Sponge Slice has the softest of sponge sandwiching a white chocolate cream with pops of sweet raspberries
- 4 eggs, at room temperature
- 1½ cups caster sugar
- ½ cup hot water
- ¼ cup cocoa powder
- ¾ cup plain flour, sifted
- Cocoa powder, to dust
- ½ cup white melted chocolate melts
- 300 ml thickened cream
- 125 g punnet raspberries, plus extra to serve
Preheat oven to moderate, 180 C. Grease and line a 26 x 33 cm Swiss roll pan with baking paper.
In a bowl, using an electric mixer, beat eggs and sugar together until pale and thick. In a jug, stir hot water and cocoa together until combined. Fold into egg mixture.
Lightly fold in flour. Pour into pan. Tap once on bench t remove air pockets. Bake 12 to 15 mins. Turn straight onto a clean tea towel. Remove paper and cool.
CHOCOLATE CREAM Place melts and ¼ cup cream in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Cool slightly. Place remaining cream in a bowl. Using an electric mixer, slowly add chocolate to cream, beating until soft peaks form. Fold in raspberries.
Halve cake horizontally. Spread chocolate cream over one half. Place second half on top. Dust with cocoa. Serve with extra berries.
Tip: Keep refrigerated in an airtight container for up to a week. Return to room temperature to serve.
Photos: Rob Shaw/bauersyndication.com.au