Blackcurrant Sponge Cake

A good, decent piece of sponge cake with blackcurrants and creamy topping. Perfect for a birthday party. Moist, sweet and sour cake for everybody's senses.

preparation: 2 hour(s)

making: 45 minutes

total: 2 hour(s) 45 minutes

servings: 16 pieces

nutrition: 427 calories per serving

cuisine: British

Ingredients #

For sponge cake  #

  • 150ml rapeseed oil 
  • 100ml water 
  • 40g cocoa powder 
  • 300g sugar 
  • 5 eggs 
  • 220g self-raising flour 
  • 1 tsp of baking powder 
  • 450g of blackcurrant jam 

For mascarpone creme  #

  • 200g unsalted butter
  • 130g caster sugar 
  • 400g mascarpone cheese

For the double creme topping  #

  • 300ml of double cream
  • 2 tbsp of sugar
  • 100g of mascarpone cheese 

For decorating #

  • 100g dark chocolate 

Method #

Pour into a pan rapeseed oil and water.

Add cocoa powder and 200g of sugar and bring to a boil.

Stir constantly until all ingredients are well combined. Set aside to cool down. 

When the mixture is cooled down, preheat the oven to 175C with a fan.

Line a baking tray (24/35cm) with baking parchment. 

Place the eggs into a mixing bowl and mix using a hand mixer for 2 minutes until light and fluffy.

Gradually add 100g of sugar and continue mixing until sugar dissolves. 

Add cooled cocoa mixture and mix until all ingredients are well combined.

Sift the flour with baking powder and add to the mixture. 

Whisk further for two to three minutes.

Cake dough in lined baking tray before baking

Place the dough into the baking tray and bake for 45 minutes.

Baked sponge cake straight from the oven

Allow the cake to cool down before the next step.

Sponge cake cut horizontally into two parts

Take the cake out of the baking tray and cut horizontally creating a top and a bottom part of the cake.

One part of sponge cake placed back inside baking tray and second still on tray on the side

Place one part of the cake back into a baking tray (without baking parchment). 

One part of sponge cake inside tray with speaded blackcurrant jam on top

Spread half of the blackcurrant jam evenly on it. Set on a side.

Make the mascarpone creme. 

All ingredients should be at room temperature. 

Mix the butter and sugar in a mixing bowl until fluffy and light and the sugar is completely dissolved. 

Gradually add mascarpone cheese, spoon by spoon, whisking until all well combined.

Sponge cake with blackcurrant jam covered with mascarpone cheese

When mascarpone creme is ready, spread carefully over the base with jam. Avoid mixing jam with the cream.

Other part of the sponge cake placed on top of bottom part already with blackcurrant jam and mascarpone

Put the other part of the cake upside-down into the tray so that the baked top is on top of the cream and cut the part facing up.

Top part of the sponge covered with blackcurrant jam from the top

Spread the remaining blackcurrant jam over the second top evenly.

Make the double cream topping 

Pour the double cream into the mixing bowl and whisk using a mixer at fast speed. Gradually add sugar spoon-by-spoon. 

Mix until the cream gets thicker, then add mascarpone and mix further.

Do not overmix. The cream must be fluffy not too stiff.

Spread it over the cake carefully.

Use a piping bag to spread the cream without mixing with jam. 

Decorating

Blackcurrant cake in a tray and chopped chocolate on the chopping tray ready for decorating

Chop the dark chocolate and decorate your cake.

Your cake is ready.

Decorated with dark chocolate blackcurrant cake

Refrigerate overnight before serving.