Double Chocolate Raspberry Sponge Cake - cooking recipe

Ingredients

1 cup heavy cream
9.75 oz dark chocolate, 8.75 oz chopped, 1 oz cut into curls
1/2 cup butter
2/3 cup sugar
2 None eggs
1 1/2 cups all-purpose flour
2 tsp baking powder
7 tbsp milk
7 oz frozen raspberries
7 oz white chocolate, 6 oz chopped, 1 oz cut into curls
1 tsp coconut oil

Preparation

Preheat oven to 325\u00b0F. Grease and line a 10 inch springform cake pan. For the ganache, heat cream, remove from heat and add chopped dark chocolate. Stir until melted then chill for 2 hours.
For the sponge cake, cream butter and sugar until pale and creamy. Add eggs, 1 at a time. Fold in flour and baking powder then add milk. Transfer to prepared pan, smooth, sprinkle with raspberries and press gently into batter. Bake for 30-35 mins. Remove from pan and cool on a wire rack.
Beat ganache then spread over top of cake. Chill for 15- 20 mins.
Meanwhile, melt chopped white chocolate with coconut oil. Allow to cool slightly, until thickened. Spread over cake and make a wave pattern in the top with a cake comb. Set aside to cool for 1 hour. Decorate with chocolate curls.