Ingredients
280g golden caster sugar
175g butter , softened
3 large eggs
280g self-raising flour
75g cocoa powder
150ml buttermilk
1 tsp white wine vinegar
85g full-fat cream cheese
75g puréed raspberries ,
sieved to remove seeds
¼ tsp red food gel
150g punnet raspberries ,
optional
FOR THE CREAM CHEESE FROSTING
200g icing sugar
50g butter , softened
140g cream cheese
Method
- Heat oven to 180C/160C fan/gas 4.
Grease and line the bases of 2 x 20cm sandwich tins with baking parchment.
Using an electric hand whisk, beat together the caster sugar and butter
until light and fluffy. Add the eggs one at a time, beating well between
each addition.
- Sieve the flour and cocoa powder into
a bowl. Add half to the egg mixture and fold in carefully. Mix together
the buttermilk, vinegar, cream cheese, raspberry purée and food gel. Fold
half the buttermilk mixture into the cake batter and repeat the process
with both the flour mixture and buttermilk mixture.
- Spoon the combined mixtures into your
prepared tins and cook for about 25-30 mins, until an inserted skewer
comes out clean. Leave to cool for 10 mins before turning out onto a wire
rack.
- For the frosting, mix together the
icing sugar and butter until soft and creamy, then stir in the cream
cheese. Sandwich the cooled cakes together with half of the frosting,
adding 150g fresh raspberries if you like, then spread the remaining
frosting over the top. Will keep for up to 3 days in a cool place.
Credit to : bbcgoodfood.com
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