Chocolate Sponge Cake with Raspberry and Ganache

Dear friends and followers,

Kabi’s Kitchen is 1 year old today.Chocolate Sponge Cake with Raspberry and Ganache

I hope you’ll like the cake I’ve made for this occasion.  If you don’t have the chance to get a slice of it today, here’s the recipe to make it for yourself.


For the chocolate sponge cake

  • 175g  Unsalted Butter (room temperature)
  • 3 Large Eggs
  • 175g Caster Sugar
  • 175g Self-raising Flour
  • 50g Good quality Cocoa Powder
  • 1tsp Baking Powder
  • ½tsp Vanilla Extract

Chocolate Sponge Cake with Raspberry and Ganache

for the filling

  • 200ml double cream
  • 1tbsp Clear Honey
  • 1 Vanilla Pod
  • 150g Raspberry

for the ganache

  • 125ml Double Cream or Whipped Cream
  • 100g Good Quality Dark Chocolate (no less than %64)
  • 15g Liquid Glucose
  • 25g Unsalted Butter


Sponge Cake

Preheat oven to 170°C. Mix the butter and the sugar in a bowl. Add the eggs one at a time and continue to beat until thoroughly mixed.

Sift the flour. Gently fold half the flour into the mixture. When it is well combined, fold in the other half of the flour along with the cocoa powder and baking powder. Stir in the vanilla extract.

Line the bottom of a 20 cm diameter spring cake tin and turn in the mixture.

Bake the sponge cake for about 30-35 minute or until a cake skewer inserted in the middle comes out clean.

Leave it to cool and after turn it upside down, and cut it in half.


Split the vanilla pod in half and scrape the seeds into a bowl. Add the double cream and honey. Beat it with a whisk until it’s firm.

Spread the filling evenly on the cut top of  the cake. Place the halved raspberries on the filling, and carefully place the other half cake on the top of it. Push it down gently.


Whip the double cream to make it firm, or just use whipped cream. Bring it to the boil in a pan on medium heat.  Take it off the heat and add the chocolate buttons or chopped chocolate and the liquid glucose, and mix with a whisk to a smooth cream. Incorporate the butter gradually, but don’t stop whisking.

Pour the ganache on top of the cake and with a spatula spread it over the top and the top side of the cake. Leave the raspberries exposed. Chill the cake for a couple of hours until the ganache is set.

20 minute before serving remove the cake from the fridge.

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