Double Chocolate And Raspberry Sponge Cake - cooking recipe

Ingredients

4 None eggs, at room temperature
2/3 cup sugar
1/4 cup unsweetened cocoa powder, plus additional, sifted, to dust
3/4 cup flour, sifted
4 oz white chocolate
1 1/4 cups heavy cream, at room temperature
1 cup raspberries, plus additional, to decorate

Preparation

Preheat the oven to 350\u00b0F. Grease a 13 x 9-inch baking pan and line with parchment paper.
Beat eggs and sugar in a large bowl with an electric mixer until pale and thick. Stir cocoa with 1/2 cup hot water in a small bowl until smooth. Fold into egg mixture. Lightly fold in flour. Pour into prepared pan. Tap once on work surface to remove air pockets.
Bake for 12-15 mins. Turn out onto a clean tea towel. Remove paper and cool.
Place chocolate and 1/4 cup of the cream in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Cool to room temperature. Place remaining 1 cup cream in a large bowl. Gradually beat in chocolate mixture with electric mixer until soft peaks form. Fold in raspberries.
Halve cake horizontally. Spread berry cream on bottom half. Place top half over berry cream. Dust with cocoa. Decorate with additional berries.