Cake is something I just adore making when I have a day off work or blogging. There are so many ways you can enhance flavours, decorate and you can guarantee everyone will want a bit. For my other half's brother's girlfriend's birthday (gosh that was a mouthful!) I ventured out of my comfort zone of butter icing and used chocolate and fruit for a little twist on a traditional Victoria sponge cake. 


4 large free range eggs
1 tsp baking powder
1 splash of vanilla extract
225g self raising flour
225g caster sugar
225g butter at room temperature plus extra for greasing
2-3 tbsp strawberry or raspberry jam

300g white cooking chocolate 
Pink food gel
1 punnet strawberries
1 punnet raspberries
1 punnet blueberries
Edible multicoloured sprinkles
Icing sugar for dusting
Edible glitter spray in silver


Preheat your oven to 180c 

Cut greaseproof paper to match the size of baking tins (you will need x2 baking tins to create a sandwich cake) and further grease the greaseproof paper with extra butter and place in tins, butter side up

Crack 4 eggs into large mixing bowl add baking powder and vanilla extract

Further add self raising flour, caster sugar and butter

Whisk with either electric whisk or by hand held whisk until smooth cake batter forms

*Ensure all butter is fully mixed, do not leave any lumps*

*Add additional vanilla if desired*

Once fully whisked, pour equal amounts of mixture into cake tins and tap base of tin to ensure no bubbles of air are present

Place in oven for 20-25 mins until golden brown or skewer into centre remains clear on removal

During baking time, prepare your sprinkled strawberries. Melt 75g of chocolate into a bowl and pour sprinkles into a separate bowl

*Melt chocolate in a heat proof bowl in microwave in intervals of 10 secs until fully melted, mixing chocolate occasionally to ensure no burning*

Take 5-6 strawberries and dip the bottom half of each into the melted chocolate and quickly dip straight into sprinkles and leave on plate to set 

*Preferably in fridge* 

Remove from oven once fully baked and leave in tins on cooling tray for 20 mins and then remove from cake tins and leave to further cool for 60-90mins

Once fully cool, spread jam onto one of the cakes and use the other cake to stack on top of the cake with jam spread upon

Set the assembled cake aside and add the remaining chocolate to a pyrex jug and melt 

*Again, in microwave in intervals of 10 secs whilst occasionally stirring to ensure no burning*

Add 1-2 drops of food gel to hot melted chocolate to gain desired colour saturation 

Whilst chocolate is still melted, pour over assembled cake 

Working quickly, place fruit and sprinkled strawberries onto the melted chocolate on cake 

Refrigerate for 1 hour to ensure chocolate has set

Sprinkle with icing sugar

Spray with edible glitter spray



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