Romantic Chocolate Raspberry Sponges
50g Cocoa Powder
90ml Boiling Water
175g Self-Raising Flour
1 tsp Baking Powder
100g Butter, very soft
300g Caster Sugar
Preheat your oven to 180c / Gas Mark 4 and brush the inside of each tin with cake release spray (or a dab of unflavoured oil). Put the tins onto a large baking sheet.
Dissolve the cocoa powder in the boiling water in a large bowl or food mixer - stir well until it becomes a smooth paste.
Now add the eggs, milk, flour, baking powder, butter and sugar and mix gently until well combined. Fold in the raspberries and divide the mixture between the foil tins, stopping 2cm from the top*.
Bake for 15 minutes until the sponge has risen and is shrinking away from the edge of each tin. Remove from the oven and allow to cool before turning out of the tins
* This recipe will fill 12 of the heart shaped tins and an extra 7-8 cupcakes, or 2 standard 8-inch sponge tins if you want to make a classic cake.