- Preheat oven to 170/150 fan
- Sift together the Cocoa, Sugar and almonds and set aside.
- Seperate the egg whites and whisk until still peaks and set
- In a large bowl whisk the egg yolks and vanilla essence until
pale in colour.
- Using a metal spoon, add just one spoon of the stiff egg whites
to the egg yolk mix and stir in.( this method aclimatises the
- Fold in the remaining egg whites to the mixture, being careful
not to over mix.
- Use a metal spoon to fold in the dry mixture into the batter,
gently turning and folding the mixture together.
- Line two 8' sandwich tins and evenly distribute the cake batter
between the two and place in the oven for 20-30 minute, a skewer
should come out clean and the top should be springy, when baked
allow to cool on a wire rack before adding filling.
- Make up the buttercream filling and
- Use the flatbeaters on the hand mixer and place the softened
butter, vanilla and cocoa into a large bowl, mixing slowly to
- Continue to mix and add the icing sugar a spoon at a time along
with the 1-2 tsp of warm water for a looser consistency. ( more
water can be added if required).
- Once the acquired consistency has been acheived set aside and
when the sponges are nice and cooled use half of the buttercream to
sandwich the sponges together, and use the other half to spread
over the top.
- Decorate with fresh raspberries and dust with a little
50-100g melted dark chocolate can be used in place of cocoa for
the frosting, or the cake batter.
Add half a punnet of crushed raspberries in with the butter
cream, and the remaining on top for decoration.
Dust the tins with cocoa powder on top of the parchment before