About this recipe:Grab a slice of indulgence with this rich, chocolate cream cake. Layers of chocolate sponge are sandwiched with white chocolate cream, raspberries, strawberries and whipped cream. It makes a fantastic birthday cake!
250g cream cheese, softened
125g unsalted butter, softened
300g caster sugar
4 eggs, lightly beaten
200g plain chocolate, melted
500g plain flour, sifted
50g unsweetened cocoa powder, sifted
2 teaspoons bicarbonate of soda
For the White Chocolate Cream
250g white chocolate, melted
125ml single cream, at room temperature
For the Filling
1 litre double cream, whipped
250g fresh strawberries, hulled and quartered, divided
250g fresh raspberries, divided
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Preheat oven to 180 C / Gas 4. Grease and line a 20cm round springform tin with baking parchment.
Beat cream cheese, butter and sugar until light and creamy. Gradually add eggs while beating thoroughly. Add dark chocolate and beat until smooth.
Transfer mixture to a large bowl. Using a metal spoon fold in flour, cocoa and bicarbonate of soda alternately with water. Stir until mixture is well combined and smooth. Pour into prepared tin and smooth the surface.
Bake for 40 to 45 mins or until skewer comes out clean when inserted in the centre. Let cool.
Meanwhile make the white chocolate cream: Combine white chocolate and cream, stirring until smooth. If this is difficult, gently heat the mixture over a double boiler.
Cut the cake into three even horizontal layers. Place one layer on a serving plate. Spread with white chocolate cream and scatter with 125g raspberries and 125g strawberries.
Top with the second cake layer. Spread with 1/5th whipped cream and scatter with 125g raspberries and 125g strawberries.
Top with the final cake layer. Spread the remaining whipped cream over the top and sides of the cake. Decorate with berries.