Chocolate Sacher & raspberry cake recipe by Eric Lanlard

The famous patissiere whips up a wonder

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Ingredients (Serves 10-12)

For the sponge

  • 175g unsalted butter, softened
  • 175g caster sugar
  • 250g plain flour, sifted
  • 1 teaspoon baking powder sifted
  • 25g cocoa powder sifted
  • 2 tablespoons mix