Ruby Chocolate Victoria Sponge

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking tray with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt.

   Tip: Ensure the ingredients are well combined.

3. 3

   In a large bowl, cream together the sugar and butter until light and fluffy.

   Tip: Use an electric mixer for a quick and easy process.

4. 4

   Beat in the eggs one at a time, followed by the milk.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Gradually add the flour mixture to the wet ingredients, mixing until just combined.

   Tip: Don't overmix, as this can result in a dense cake.

6. 6

   Melt the ruby chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

7. 7

   Divide the cake batter evenly between two 20cm round cake tins.

   Tip: Smooth the tops with a spatula for an even bake.

8. 8

   Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Allow the cakes to cool in the tins for 5 minutes before transferring to a wire rack.

9. 9

   Spread a layer of ruby chocolate buttercream on top of one of the cooled cakes.

   Tip: Use a piping bag or a knife to create a smooth surface.

10. 10

    Top with the second cake, followed by a layer of fresh raspberries.

    Tip: Arrange the raspberries in a pattern or simply place them on top for a rustic look.

11. 11

    Serve immediately and enjoy!

    Tip: This cake is best served fresh, but it can be stored in an airtight container at room temperature for up to 2 days.