|375 ml||castor sugar|
|310 ml||self-raising flour|
|80 ml||cocoa powder|
|2 ml||Robertson's baking powder|
|500 g||cream cheese|
|125 ml||icing sugar|
|80 ml||jam — raspberry|
|fresh mint — to garnish|
1.Preheat the oven to 180 °C. Grease 2 loose-bottom cake tins (20 cm each).
2.Beat the butter and sugar until light and fluffy. Add the eggs one by one, beating well after each addition.
3.Sift in the flour, cocoa powder and baking powder. Fold into the batter until well combined.
4.Divide the batter between the cake tins and spread out evenly.
5.Bake for 25 minutes or until the cakes are nicely risen and begin to shrink away from the sides of the pans. Remove and allow to cool.
6.When cool, halve each cake horizontally, using a serrated knife.
7.Icing: Beat the cream cheese, icing sugar and jam until well blended. Add half the raspberries and fold in.
8.Spread a layer of cake with icing and top with another layer of cake and icing. Repeat until all the cake and icing have been used. Garnish with the remaining raspberries and sprigs of mint.
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