Approx 8-10 servings
- 3 rounded tablesp. cocoa powder
- 200g caster sugar
- 200g butter
- 3 large eggs
- 200g self-raising flour, sifted
- 1 rounded teasp. baking powder
- 50g of flaked almonds
- 200ml cream
- 100g raspberries
- 100g strawberries
- 100g butter
- 100g chocolate
- 100g icing sugar
- 3 tablesp milk
Preheat oven to 180°C(350°F) Gas Mark 4. Line the bases of 2 x 20cm cake tins with greased grease proof paper. Mix the cocoa powder with 4 tablespoons of boiling water and stir until smooth. Place the sugar and butter in a bowl and beat until fluffy. Then add the cocoa, eggs, flour and baking powder. Mix well, then add in the nuts. Divide the mixture between the tins and bake for 25 minutes until a skewer inserted into the center comes out clean. When cooked, remove from the oven and allow to cool before removing from the tins.
Place the icing ingredients in a bowl over some lightly simmering water. Allow to melt, then stir to combine the ingredients. Allow to cool before using. Meanwhile whip the cream to soft peaks.
To assemble the cake, remove the grease proof paper from both sponges. Spread the cream over one of the sponges, then sprinkle the fruit on top. Sandwich the second sponge on top and press down. Pour the chocolate icing over the cake and leave to firm up before slicing.