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Easy Chocolate Sponge Cake
Ingredients
  • 8 eggs, separated, plus 4 eggwhites
  • 310g pure icing sugar, sifted
  • 50g unsalted butter, melted and cooled
  • 80g good-quality dark cocoa, sifted, plus extra to dust
  • 40g cornflour, sifted
  • 40g self-raising flour, sifted
  • 100ml thickened cream
  • 100ml coconut cream
  • 1 tsp vanilla extract
  • ⅔ cup (225g) cherry jam
  • Freeze-dried raspberries, to serve
  • subheading: CHOCOLATE BUTTERCREAM ICING:
  • 75g chopped unsalted butter, softened
  • 65g pure icing sugar, sifted
  • 50g dark (70%) chocolate, melted and cooled
  • subheading: CHOCOLATE GLAZE:
  • 80g caster sugar
  • 100ml pure (thin) cream
  • 100g dark (70%) chocolate, chopped
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